Peanut Soup. For really real.

I had the luxury of being a barista at a quality small town, family run coffee house while I was a college student. Not only was it a blessing to me because of the amazing memories - washing dishes, causing (reasonable) trouble, sweeping, mopping, doing homework, and having philosophical conversations (during the slow nights); but because I learned to appreciate well made coffee and quality cooking. I also, thankfully, learned that scones are not supposed to be dry and crumbly.

The owners of the Blue Heron Coffee House were (and still are, I presume) some of the most talented chefs and bakers I have ever met. They were well-known in the town and often coerced (willingly, I'm sure) into catering events other than the daily meals at the coffee house. That, and they were incredible people whom I feel honored to have shared so much of my college life with.

My favorite of their daily soups was Peanut Soup. I never, EVER would have thought such a thing would be a favorite of mine (especially because prior to working there, my meals pretty much consisted of cereal, and macaroni and cheese). And, if I had known that Peanut Soup actually included peanut butter as a main ingredient, I would likely have never let the soup touch my lips. I love peanut butter ... but in soup??

I was lucky enough to get the recipe, and I'm being a bit presumptuous in assuming this, but I'm sure they won't mind if I share.

Super Yummy, Absolutely Tasty, Peanut Soup

1 Tablespoon vegetable oil
1 Cup sliced onion
1 teaspoon curry powder
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon salt

4 Cups vegetable broth
2 Cups sliced carrots
1/2 Cup smooth, all-natural peanut butter
1/2 Cup unsweetened coconut milk
1/2 Cup milk

Heat oil in a saucepan over med/high heat for 2 minutes. Stir in the first 6 ingredients. Add the broth and bring to a boil. Add the carrots and cook for 30 minutes or until soft.

Using a blender fitted with a steal blade (our Magic Bullet worked fine), blend the soup and peanut butter until pureed.

Return the ingredients to the pot and add the milks. Cook over low heat, stirring frequently, for about 30 minutes.

Enjoy.