Ingredients

Let’s Cook!

• 1
  Heat a large pan over medium heat.
• 2
  Dice onion and garlic. Add to pan with 1 tablespoon olive oil. Add carrots and cook for 5 minutes.
  
• 3
  Season with a good pinch each of salt and pepper, then add vegetable stock and water and stir.
• 4
  Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  
• 5
  Let cool slightly, then using an immersion blender, blend in the pan until smooth and creamy.
• 6
  Add peanut butter and chili garlic sauce to the pan and blend to combine.
  
• 7
  Taste and adjust seasonings as needed. For a touch of added sweetness, add a tablespoon or so of brown sugar, maple syrup or honey. Add more chili garlic sauce for more heat.
• 8
  Serve immediately with fresh basil. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.