Ingredients
- Carrots 2 bunches
- Yellow Onion 1 small-medium size
- Garlic 5 cloves
- Ginger 1 finger
- Peanut Butter 3 big spoonfuls
- Miso Paste 3 big spoonfuls
- Sriracha a few squirts
- Red Pepper Flakes to taste
- Tofu (optional) 1/2 block
- Veggie Broth 1 carton
- Water 2-3 cups depending on how thick you want
- Cooked quinoa 2 cups
- Cilantro for garnish
Directions
- 1
If you haven't already, cook quinoa and set aside.
- 2
Peel and chop carrots. Chop onion. Mince garlic and ginger.
- 3
Saute onion (medium heat) for a few minutes. add the carrots, garlic, and ginger and saute for 5 minutes
- 4
Add veggie broth and bring to boil. Once boiling, lower to simmer and simmer for 20 min or until carrots are soft enough to pierce with a fork.
- 5
Lower heat. Add peanut butter, miso, sriracha, chili flake, tofu and blend with immersion blender. Add water to your desired thickness of soup (if you're adding a lot of water, quickly heat it in electric kettle before you add it in so soup stays hot)
- 6
Add quinoa and garnish with cilantro