2 large carrots, cut into noodles with a spiralizer
To Serve
Fresh cilantro/coriander, roughly chopped
1 lime, cut into 5 wedges
5 Tbsp roasted, salted peanuts, roughly chopped
1
Add the peanut oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, peanut butter, zucchini, mushrooms, salt and pepper and stir as the veggies soften for a few minutes
3
Add the coconut cream and vegetable stock, cover the pot and allow to simmer for about 15 minutes
4
Add the carrot noodles and simmer them for about 3 minutes until they’re just cooked but still with a bit of “bite”
5
Serve the soup with peanuts, lime and peanuts sprinkled on top
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories376
% Daily Value *
Total Fat33g43%
Total Carbohydrate16.2g6%
Protein7.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
