Ingredients
Ingredients (use vegan versions):
- 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)
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