1 tablespoon extra virgin olive oil
2 tablespoons vegan butter (regular if desired)
1 medium onion, chopped
1 1/2 lbs carrots (wash, peel, chop into chunks)
6 cups vegetable stock, divided
1 1/2 tablespoons curry powder
1/8 - 1/4 teaspoon ground cayenne pepper
1 tsp natural plain smooth peanut butter
1 tsp of molasses
1/2 - 1 cup almond milk
Note: I used a 1/4 tsp of cayenne pepper in my soup. Don't worry if it tastes too spicy at first...the molasses, almond milk and peanut butter calm it down. If you over spice, just add more of those ingredients.
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes.
Add 4 cups chicken stock, curry and cayenne (little at a time). Add salt if using low sodium broth, only if desired. I did not and it tasted perfect.
Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
Remove soup from heat and blend on high in Vitamix, or process soup in 2 or 3 batches in smaller blender/food processor. Blend until soup is smooth and carrots are completely pureed.
Return completed soup to the soup pot. When all soup is fully blended, return to stove at heat.
Add 2 cups of vegetable stock, stir.
Add peanut butter. Use a little more if you over spiced the soup.
Add 1/2 cups almond milk, stir.
If the soup is too thick, add more almond milk to achieve desired consistency.
Vegan and Gluten Free