Carrot and Peanut Soup (for 4)
4 large carrots (~650 gr), sliced3 sticks celery, sliced
1 onion, chopped
2 rounded tsp ground coriander
1 rounded tsp ground cumin
100 gr unsalted peanuts
1 tsp vegemite mixed with 1 cup hot water
4 cups water
2 bay leaves
2 rounded tbl peanut butter
Saute vegetables in some vegetable oil for about 5 minutes.
Add the peanuts and spices and saute for 3 more minutes.
Add the water and bay leaves. Simmer gently for 30 minutes.
Remove the bay leaves, mix the peanut butter to a runny paste with some soup water, and add to the soup. Blend until smooth. Add more hot water if the soup is too thick.