As Autumn starts to arrive, the darker evenings are returning and the temperature here in the UK starts to drop, there is nothing I like more than a nice bowl of soup in the evening. Tonight’s tasty treat is loosely based on some of the ingredients used in classic Indonesian satay.

Juicy Ingredients (makes enough for 3-4 people)

  • 4 large carrots
  • 1 can of chickpeas
  • 1 large red onion
  • 1 clove of garlic
  • 3 tbsp of smooth organic peanut butter
  • 1 tbsp of coconut oil
  • 1/2 tsp of paprika
  • 1/4 tsp of cayenne pepper
  • 1 vegetable stock cube
  • 1 pint / 1/2 litre water
  • 1 small handful of coriander (cilantro in US)
  • 1 pinch of sea salt
  • 1 pinch of ground black pepper

How to Make It

  1. Grate the carrots
  2. Finely chop the onion
  3. Heat a large pan and add the coconut oil and peanut butter
  4. Once the oil and butter have melted add the onion, garlic and carrots
  5. Lightly cook until softened
  6. Boil the water in a kettle and add to a jug with the stock cube
  7. Mix the stock and then add to the pan
  8. Drain the can of chickpeas and add to the pan
  9. Add the paprika, cayenne, salt and pepper to the pan
  10. Simmer for 8 – 10 minutes on a medium heat
  11. Transfer the ingredients to a blender or food processor and blend until smooth
  12. Serve in bowls and top with chopped coriander

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