This tasty soup can be a great appetizer or the perfect meal to warm you up on a cold day. Either way, it’s delicious and nutritious!
1 tbsp (15 mL) peanut oil
1 lb (16 oz) baby carrots
2 celery stalks, chopped
1 large white or yellow onion, sliced
4½ cups (1 L) water
2 cups (500 mL) skim milk
2 large baking potatoes, peeled and sliced
⅓ cup (75 mL) creamy peanut butter
2 tbsp (30 mL) minced fresh ginger (or 2 tsp [10 mL] ground ginger)
1½ tsp (7 mL) salt
1½ tsp (7 mL) pepper
Place a stockpot over low heat; add the oil, carrots, celery, and onion; cover. Stir occasionally for 8 minutes, or until the onions are translucent.
Add the water, milk, potatoes, peanut butter, ginger, salt and pepper.
Cover, and bring to a boil. Reduce the heat. Simmer, uncovered, until the veggies are tender, about 25 minutes.
In a blender, puree the soup in batches. Return the pureed soup to the clean stockpot. Adjust the seasonings. Heat though over low heat.
Per serving: 232 calories, 10 g fat (2 g saturated fat, 5 g monounsaturated fat), 9 g protein, 30 g carbohydrates, 1 mg cholesterol, 5 g fiber, 732 mg sodium.
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