Ingredients
- 4 cups vegetable broth (from bouillon cubes is fine)
- 1 can (14.5 oz) stewed tomatoes
- 1 cup chopped carrots in bite sized pieces
- 1 cup sliced scallions
- 3/4 cup reduced fat peanut butter, smooth or chunky
- 1 cup vegan soymilk
- 1/4 cup instant mashed potato flakes
- tabasco sauce (optional)
Directions
Bring broth, tomatoes, carrots and scallions to boil in
large saucepan. Reduce heat and simmer minutes until
carrots are tender. Stir in peanut butter until blended and
then milk and potato flakes. Simmer until heated and
thickened.
NOTE: This soup is *very* peanut-buttery tasting. The
flavor is greatly improved by several generous shakes of
tabasco or your favorite hot sauce. If you don't like hot
sauce, try just 1/2 cup of peanut butter at first,
increasing up to 3/4 of a cup to taste.
Serves: 4
Preparation time: 15 minutes