Thai carrot soup

1 tbspn butter

1 c peeled and diced carrots

1/2 c diced celery

1/3 c diced onion

1/4 c diced red pepper

2 garlic cloves minced

1 tbsp chopped lemongrass

1 jalapeno diced

3 tbspns flour

1.5 c chicken broth 

1.5 c coconut milk

1/2 c creamy peanut butter

salt and pepper to taste

chopped dry roasted peanuts for garnish

melt butter over medium heat

add carrots, celery, onion, pepper and garlic. cook 5 min or until onion is translucent

add lemon grass and jalapeno for 1 min

add flour and stir constantly for 1 min

Pour in chicken broth and coconut milk slowly to avoid lumps

Reduce heat to medium and cook until veg are tender.

Add peanut butter and stir until smooth
Puree in a blender or with a handheld blender

Add salt and pepper as desired

4 servings.