West African Carrot Soup

Submitted by:
Martin Reuter, Bonn, Germany
Terminology and Language Technology


1 small onion, chopped
400g carrots, peeled and chopped in bite-size pieces
500ml vegetable stock
40g pre-cooked white (or brown) rice
1 tablespoon unsweetened peanutbutter
Cayenne pepper, salt and pepper to taste

1. Cook the carrots and the vegetable stock for 15-20 minutes. Add rice.

2. Puree the soup with a blender. Add peanut butter and season with cayenne pepper, salt and pepper.


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