- In a large frying pan, heat oil over medium-high heat. When oil is hot add the carrots, pepper flakes, sugar and a healthy pinch of salt, toss/stir and lower heat to medium-low. Cook the carrots over medium-low heat for 15-20 minutes, stirring occasionally, until carrots take on a medium brown color (dark brown is OK but make sure they do not burn).
- Transfer the carrots to the soup-pot, deglaze the frying pan with ¼ cup of broth, scraping with a wooden spoon to loosen the bits on the bottom. Pour the remaining broth into the same pot and heat over medium heat for 10-15 minutes, stirring occasionally, until carrots are fully softened.
- Transfer 1/3 of carrot-broth mixture to a blender and add 1 TBS peanut butter. Attach blender lid, cover with a kitchen towel and holding the lid in place through the towel blend the ingredients at low-medium speed until smooth. Pour into a large bowl, and repeat 2 more times until all the soup is blended. Stir in the cream if using, taste for salt/pepper and adjust seasoning to your preference.
- Serve hot or cold with chopped cilantro or parsley and a sprinkle of chopped, roasted peanuts.
You can replace the ¼ tsp crushed red pepper flakes with 1/8 tsp ground cayenne pepper – this is pretty spicy so use more or less to taste.
1/4 cup of heay cream (Optional)
Salt & pepper to taste
Can be made in advance and stored in a sealed container in the refrigerator for up to two days.