Ingredients
- 1 tablespoon olive oil
- 1 carrot, peeled and chopped
- 1 onion, chopped
- Salt to taste
- 20 ounces unsalted roasted peanuts (4 cups)
- 64 ounces low sodium chicken broth (8 cups)
- 3 cups water
- 3 tablespoons lemon juice
- Salt to taste
- Pepper to taste
- Diced Granny Smith apple, to taste, for serving
- Red pepper flakes, optional, for serving
How to Make
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Step 1: Get out a large pot and heat on medium. Add the olive oil. Add the carrot and onion to the pot. Add salt to taste.
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Step 2: Stirring occasionally, cook until soft, about 5 minutes.
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Step 3: Add the peanuts, broth and water; bringing to a boil.
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Step 4: Simmer, uncovered, for 1 hour and 20 minutes, or until the peanuts are tender.
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Step 5: Puree the soup in a blender for about 1 minute; working in batches. Alternatively, use an immersion blender.
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Step 6: Strain the soup through a sieve. Press on the solids to get out as much soup as possible.
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Step 7: Return the soup to the pot. Reheat over low heat, if needed.
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Step 8: Stir in the lemon juice. Season with salt and pepper to taste.
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Step 9: Serve topped with diced apple and red pepper flakes, if desired.
Tips & Variations
- You will need either a blender or an immersion blender.
We hope you enjoy this recipe!
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