Last Wednesday night it snowed more than 12 inches. In 5 hours. Now, I live in a town that gets a decent amount of snow each year – but this was a little much for us. And, for the surrounding towns, that rarely ever get snow – some of who – got more than 12 inches. Because of annoyingly-large-amounts of snow, Thursday was a do-work-from-home-because-you-can’t-get-out-of-the-driveway day, and a shovel-the-driveway-in-hopes-to-get-out-only-to-find-it-just-as-covered-when-you-try-to-leave-an-hour-later.
So, after shoveling the driveway twice, and determining leaving the house was certainly a lost cause, I decided I needed to make dinner out of something in the pantry. Oh, and I needed to attempt to not go insane.
Now – don’t let me fool you into thinking we didn’t have any food. We shop at Costco. We have every staple item imaginable. But I’m not always super creative with pantry staples.
What I was really craving was Chef Chloe’s Peanutty Perfection Noodles, which can be found in her book Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way (which I highly recommend, by the way). We had some of the ingredients – but not all of them. And not noodles. The pasta in her book is an incredibly filling sauce made with peanut butter (check!) and coconut milk (also check!). So, I decided to reproduce it in soup form with the ingredients I had on hand.
And, I can say, it was most enjoyable. Especially after a long day of snow + snow shoveling. However, we did not enjoy it at our outside table…
I am going to, in no way at all, claim that this soup is lowfat – it is actually packed with some goodness fats from coconut milk and peanut butter – but fat isn’t evil! Especially not when you’re trying to hibernate until the end of winter. One thing that I found quite enjoyable in the soup was the carrots. Which is a freaking shocker – because I actually dislike carrots, a lot. I think what made them excellent in this soup was that they were cooked just to the point of very soft – without being overly mushy, or still crunchy.
- Oil for sautéing (optional if you don’t use oil)
- 3 – 4 cloves of garlic, diced small
- 1 carrot – diced small
- ½ teaspoon onion powder
- ½ teaspoon coriander
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- 1 can of diced tomatoes, drained
- 1 can of full fat coconut milk
- 1 cup of natural (just peanuts) peanut butter
- ½ cup vegetable broth
- 1 tablespoon chili garlic sauce
- 1 tablespoon tamari (or soy sauce, if not gluten free)
- 2 tablespoons lime juice
- Cilantro to taste
- Peanuts to taste
- In a medium size soup pot, heat oil until warm. Add garlic and carrots. Cook on medium until carrots are soft enough that they give when pushed on with a wooden spoon and are starting to brown. Use caution so they don’t burn. If they begin to burn turn the heat down until they are soft.
- Add all of the rest of the ingredients – except for the cilantro and peanuts
- Stir the soup well – and let it heat to a soft boil (continue stirring as it heats – it sticks easily because it is thick)
- Once the soup is warm throughout and all of the ingredients have stirred in together (it may take the peanut butter a bit to melt down) – add the cilantro and peanuts, stir well
- Serve warm. Store any leftovers in an airtight container once cooled completely
I shared this post in Ricki Heller’s Wellness Roundup. You should click to find other great recipes!
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