Vegetarian

Roast Carrot Soup with Peanut butter and chilli is for Soup.

Roast Carrot Soup with Peanut butter and chilli takes 10 minutes to prepare.

Roast Carrot Soup with Peanut butter and chilli takes 45 minutes to cook.

Roast Carrot Soup with Peanut butter and chilli makes 4 servings.

The ingredients for Roast Carrot Soup with Peanut butter and chilli are:

8 good sized carrots, peeled and diced.
2 garlic cloves, peeled and crushed
A splash of olive oil
sea salt and freshly ground pepper
2tbsp peanut butter
750ml - 1ltr warm veg stock
pinch of chilli powder
handfull fresh mint
a squeeze of lime

Here is how you make Roast Carrot Soup with Peanut butter and chilli:

Preheat oven to 200*c/Gas 6. Place a roasting tin in the oven to heat up.Add the carrots, garlic and a splash of olive oil to the hot roasting tin. Season with salt and pepper. Roast till the carrots have coloured and are mashably tender, about 30mins.Blend the carrots, peanut butter and some of the stock to make a thick, smooth mash. Add chilli powder to taste. Mix in a handful of fresh mint to counter the chilli heat.Trickle and stir in enough stock to get the soup as thick or thin as you like. Season to taste and finish with a squeeze of lime juice.Serving Size: 2 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user BADGEREYES.

The nutritional information for Roast Carrot Soup with Peanut butter and chilli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 129.0

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 847.2 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 5.0 g
• Protein: 3.8 g

The dietary needs meet for Roast Carrot Soup with Peanut butter and chilli is Low Fat