1 T. Olive Oil
1 medium onion, chopped
1 large carrot, thinly sliced
1 clove garlic, minced
6 T. smooth peanut butter
2 C. vegetable stock
1 t. paprika
1 t. coriander
¼ t. cayenne pepper
1 C. tomato puree
One 15-ox can garbanzo beans, drained and rinsed
2 C. chopped broccoli
Salt and pepper
Directions
In a large pot over medium heat, heat the olive oil. Add the
onion and carrot and sauté until soft and golden, about 5 minutes. Add the
garlic and cook for minutes more, stirring.
In a separate bowl, mix the peanut butter with a little bit
of vegetable stock to make a smooth paste. Blend in the rest of the vegetable.
Add the paprika, coriander and cayenne pepper to the onion
mixture. Cook, stirring, until fragrant, about 1 minute. Add the peanut butter mixture, puree, beans
and broccoli to the pot. Bring the mixture to a simmer. Cook for about 5
minutes until soup is thickened. Add salt and pepper to taste.
