I made carrot peanut soup for lunch. I made it up as I went along. We had too many carrots and way more shelled peanuts than we know what to do with (they were on sale, in bulk, and I cannot resist the lure of cheap protein) so I decided to figure out a way to combine them. It came out so much better than expected that I need to record the recipe here for posterity in case I decide to do it again.

Carrot Peanut Soup
4 carrots
1/2 onion
3 cloves garlic
about 1/2 cup shelled peanuts
About 2 teaspoons of Sriracha sauce (the stuff with the rooster on the bottle)
A generous sprinkle of gomasio
About 1/2 cup soy sauce
A spoonful of sour cream
A few fresh basil leaves

Cut up the onion, garlic and carrot. Saute these in olive oil in the bottom of a large saucepan (it would probably also be good cooked in butter) about 5 minutes until the onions just start to go clear. Add the Sriracha and gomasio, stir, and then add about 3 cups of water. Simmer for 20-25 minutes, until the carrots are tender. Grind the peanuts in a food processor or coffee grinder until they are fine but not pulverized – we’re not making peanut butter here. Add the ground peanuts, soy sauce, basil and sour cream (the sour cream was an afterthought because I used too much sriracha and wanted to tone it down some – probably a sane amount of hot sauce would negate the need for sour cream.) Puree with an immersion blender until smooth. It makes a thick, creamy, and very filling soup – we both felt stuffed after one bowlful, and that was after working in the garden all morning and coming to the table feeling super hungry.