Peanut Carrot Bisque
1 cup chopped cauliflower (3 oz)
1/2 cup chopped butternut squash (2.5 oz)
1/2 cup chopped carrots (2 oz)
3/4 -1 cup water
1 tbs peanut flour mixed together with a little over 1/2 tbs water (enough to make it a little runny but not saucy)
2 packets stevia extract in the raw (or 2-3 tsp natural sweetener)
1/2 heaping tsp cinnamon
1/2 tsp ginger powder
1/8 tsp garlic powder
1/8 tsp sriracha hot sauce
In enough water to cover all of the vegetables in a saucepan, bring the veggies to a boil, reduce to a simmer, and simmer until very tender.
Drain the vegetables, and then blend them with the remaining ingredients until very smooth and free of lumps.
**(Add additional liquid for a thinner soup.)
Serve with some rustic, whole grain bread.
A thick, slightly sweet, slightly spicy carrot peanut soup, with no dairy, fat, and is low in calories.
Sunday, January 15, 2012 - 11:39am