2 lbs. carrots, scraped & cut into 1 inch pieces
1 med. onion, chopped
1 med./lg. potato, cut in pieces
6 c. chicken, beef or vegetable broth
2 tbsp. smooth peanut butter (opt.)
1/2 tsp. salt or to taste
2 tbsp. chopped parsley, yogurt or peanuts for garnish

Put the carrots, onions, potato and 4 cups of broth into a large pan, cover and simmer until the vegetables are tender, about 20 minutes. Pour into a food processor or blender. Add the optional peanut butter, if you are using it, and blend until smooth. Return mixture to the pan, and add enough of the remaining broth to get the consistency you like.

Reheat and add salt to taste. Serve garnished with parsley or yogurt, or with peanuts if you have used peanut butter in the soup. I used peanut butter in half of the quantity and left half without. I use chicken stock. Serves 6.