Crema di carote, pomodori, patate e burro di arachidi – Carrots, tomatoes, potatoes and peanut butter pureed soup

Versione italiana in fase di lavorazione…

Few ingredients healthy vegan soup, gluten free. You can also serve it cold during the summer, it is really refreshing! Not a lot of calories but a lot of taste!

Time of preparation

about 30 minutes

Servings

1

What do you need

a pot with its lid, a cutting board, a knife, a blender, a little bowl, a spoon, a whisk

Ingredients

Carrots: 2

Peeled tomatoes: 1 can

Potatoes: 1 big

Peanut butter: 1 spoon + 1 teaspoon

Olive oil: 1 spoon

Ground chili pepper / mix of spices for potatoes / Ground garlic / pepper to taste

Directions

Reheat the oil in the pot and make a sautéed with the spices at medium-low heat.

Add the carrots and the potatoes peeled and cut in little pieces. Mix well and cook a pair of minutes at high heat.

Lower the heat, add the tomatoes and a can of water (use the can of the tomatoes), add salt and pepper and cover with the lid. Cook for about 20 minutes or until the vegetables are tender.

Mix everything in the blender until creamy, put the soup again in the pot, add the spoon of peanut butter and serve warm.

In the little bowl beat the teaspoon of peanut butter with a little water to make it smooth and decorate your pureed soup.

Buon appetito!

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