Carrot potage with peanut butter

As autumn begins, my menu is colored in countless orange shades. For this fantastic orange potage, which you see in the photo, I used carrots as the main ingredient. To get a creamy texture, I added a tablespoon of peanut butter. Try it out, and let me know how you liked this combination.

Preparation time: 30 minutes
Servings: 4

8-10 carrots, chopped into small pieces
1 onion, chopped into small pieces
3 garlic cloves, mashed
1 ½ cup unsweetened coconut milk
½ tbsp olive oil
1 ½ cup vegetable broth
4 tbsp peanut butter
1 tbsp red curry paste
salt (to taste)

Serving ingredients:
finely chopped parsley leaves
dry chili pepper

1. Heat the olive oil in a pan, then add onion and garlic, and simmer until softened.
2. Add carrots, coconut milk, vegetable broth, and red curry paste. Simmer until the carrot softens. Then add peanut butter, and stir until it melts.
3. Put all together in a blender, and blend until smooth.
4. Salt to taste, and pour the resulting potage into a plate.
5. Decorate the potage with parsley leaves, peanut pieces, and dry pepper to taste.
6. Serve and enjoy.