Carrot Coconut Chowder - Perfect for Cold Rainy Night

Fall is here and we have a hurricane coming this way, so it's nasty wet and cold outside so this is a perfect dinner for that kind of weather. We got the idea from Vegan Richa, but we did some tweaks and our's turned out more like chowder. Instead of maple syrup, we used honey and used chicken broth instead of water/veggie broth. 

All of our ingredients

Sauteing the onions, garlic and ginger

Here come the peanuts

All the vegetables

We added 1 cup light coconut milk as it has less calories

Then 1/2 cup low sodium chicken broth

Brought to a boil and cooked 10 minutes

We let it cool off before adding it to the food processor

And pureed it!

Finished product. We added a side of Asian style coleslaw/salad to it

Carrot Coconut Chowder
Our Version

INGREDIENTS
1 tsp Sesame Seed oil
½ cup chopped white onion
3 cloves of garlic, chopped
1 inch ginger minced
½ cup chopped carrots
½ cup raw peanuts
½ cup chopped tomato
1 cup light coconut milk
½ cup low sodium chicken broth
1 tsp or more sriracha or hot sauce to taste
1 Tbsp honey
2 tsp Sesame Seed oil

INSTRUCTIONS
1. Heat oil in a skillet, add onions, garlic and ginger. Cook until translucent. 5 minutes.
2. Add peanuts and cook for 2 minutes or until lightly golden. 

3.Add carrots and cook for a minute.
4. Add tomatoes and cook for 4 minutes.
5. Add coconut milk, water, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.
6. Cool slightly and blend until smooth.
7. Garnish with peanuts and sriracha

Asian Coleslaw Side Salad

Handful of angel hair coleslaw in each bowl
Shredded carrots
Diced onions
Diced tomatoes
Diced bell pepper
Shredded cheese
Fresh cilantro
Maple Grove Sugar Free Asian Sesame