3tbsbpeanut buttercan increase peanut butter if you'd like!
salt/pepper to taste
Optionalfor garnish: peanuts, parsley or cilantro, sriracha
In a large skillet, sautee onions, garlic and carrots with the oil until onions are translucent. Transfer to a large saucepan and add broth, peanut butter and spices.
Cook until carrots are tender.
Blend soup until smooth.
Garnish with peanuts, parsley and sriracha (if you want some kick - I left it off of mine!).
Instant Pot Instructions
Turn Instant pot on to saute’. Add oil and let it heat. Add carrots, onion and garlic. Season with salt and pepper, if desired. Saute’ until onions start to be translucent. Turn off Instant pot.
Add remaining broth, peanut butter, and spices. Cover the pot and lock lid in place. Make sure it is in the ‘sealed’ position. Set manual pressure for 7 minutes. When done, do a quick release of the pressure by carefully turning the knob to vent and allow steam to escape.
Use an immersion blender to blend soup. Alternately, you can let it cool for a few minutes and then blend batches in your blended until it's all been blended.
Garnish with peanuts, parsley and sriracha if you'd like.
21 Day Fix Container Counts (1 serving = about 1.5 cups): 1 green, .25 red, 3 tsp (if you’re only allowed two, you can reduce your serving size by 1/4 cup)Weight Watchers Points (1 serving = about 1.5 cups)Purple plan: 3 pointsGreen plan: 3 pointsBlue plan: 3 pointsHave you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!