Source: Vegan Richa | Serves: 1 bowl / 2 cups | Time: 30 min
Changes: replaced maple syrup with agave and was honest about how much Americans eat when listing serving size
1/2 tbsp cooking oil
1/2 cup chopped red or white onion
3 cloves of garlic, chopped
1 inch ginger minced
1/2 cup chopped #carrots
1/3 to 1/2 cup raw #peanuts
1/2 cup #tomatoes, chopped
1 cup coconut milk
1/2 cup veggie broth (homemade to reduce sodium)
1/4 tsp or more salt
1 tsp #sriracha
1 tbsp agave syrup
2 tsp sesame oil
Green onion, for garnish
Heat oil in a pot add onions, garlic and ginger. Cook until translucent. 5 minutes.
Add peanuts and cook for 2 minutes or until lightly golden. Add carrots and cook for 1 minute. Add tomatoes and cook another 4 minutes.
Add coconut milk, broth, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.
Cool slightly and blend until smooth.
Garnish with peanuts, green onion, sriracha and serve hot.