Ingredients

1 tbsp rapeseed oil
1 medium white onion
1 large clove of garlic, minced.
450g of carrots, peeled
1 stalk celery
1/2 tsp salt
1/4 tsp white pepper
4 cups water or vegetable stock, divided
2 tbsp Mayver’s Smooth Organic Peanut Butter
1 tbsp soy sauce
juice of 1 small lime
1/4 cup chopped roasted unsalted peanuts
4 lime wedges

Method

Heat the oil in a heavy bottomed soup pot over medium low heat. While the oil is heating, use the thick slicing attachment on your food processor to quickly slice your onion. If you don’t have a food processor, cut the onion about 1/4-inch thick.

Add onion to the pot, toss with the oil, and cook for 5 minutes or until onions begin to soften. Add garlic and cook until fragrant.

While onions are cooking, slice the carrots and celery in your food processor. Alternatively, chop into rough pieces. When garlic is fragrant, add sliced carrots, celery, salt, pepper, and 3 cups of water. Cover and bring to a boil. Reduce to a simmer and cook until carrots are very tender.

Remove from heat. Add Natural peanut butter, soy sauce, and lime juice. Use an immersion blender to puree until smooth, adding up to one cup of water or vegetable stock to get a nice consistency. If you don’t have an immersion blender, this can be pureed in batches in a food processor or blender. Taste and adjust salt and pepper as needed.

Ladle soup into warm soup bowls and garnish each portion with a tablespoon of chopped peanuts and a wedge of lime.