Aloha Peanut Butterer

Creamy Carrot and Coriander soup


  • 3 large carrots
  • Tbsp Pic’s Smooth Peanut or Almond Butter
  • Tbsp olive oil
  • Sea salt and black pepper to taste
  • 1/2 veggie stock cube
  • Large Handful Fresh coriander
  • Juice from 2 tangerines
  • Pinch chilli flakes
  • 2 cups of water


  1. Preheat your oven to 180c.
  2. Roughly chop the carrots in 1/4’s and place these onto a baking sheet. Drizzle with a little olive oil and season with salt and pepper.
  3. Pop these into the oven to toast for 40 minutes.
  4. Once cooked, in a high-speed blender, combine all of the ingredients and blitz until ultra-smooth and creamy.
  5. Gently heat until piping hot, then serve with toppings of choice and enjoy!
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