Serves: 4

Ingredients:

1 1/2 TBS Vegetable Oil

1 medium onion, coarsely chopped

1 large leek, including, coarsely chopped

2 Garlic cloves

2 medium carrots, sliced into 1/2 inch thick rounds

2 Celery Ribs

3 C. Vegetable, (Chicken or Beef) stock

1/4 tsp Garlic Powder

1/2 tsp Ginger

1/4 tsp Marjoram

1/8 tsp White Pepper, ground

  1/4 cup uncooked long-grain white rice or Cauliflower rice

2 - 3 TBS Lime, freshly squeezed

1 TBS Braggs Liquid Aminos or Soy Sauce

2 - 4 TBS Doc's Heavenly Habanero or Doc's Spicy Island Jalapeno Sauce

(or to taste) or Doc's Garlic Rush

1/2 C. smooth Almond or peanut butter (or any nut butter like walnut, cashew, etc.)

Salt & White Pepper to taste

1/2 C. Unsalted roasted Nuts, chopped (any choice you desire)

Directions:

1. Combine the vegetable oil, onion, leek, garlic, carrots and celery in a heavy 2-to-3-quart saucepan and sauté

2. Add stock and bring to a boil over high heat

3. Add the garlic powder, ginger, marjoram, white pepper and salt

4. Reduce the heat to low and simmer, covered, for 30 minutes

5. Puree the soup with an immersion blender, or in a blender

6. Blend until the soup is smooth

7. Bring to a boil over high heat

8. Stir in the rice* (or cauliflower rice), Nut Butter and Hot Sauce

9. Reduce the heat to low and cover (*If omitting the rice, leave uncovered for about 15 min. to thicken a little)

10. Simmer for about 20 minutes, or until the rice is tender but grains remain in tact

11. Taste for seasoning and serve while it's hot

12. TOPPINGS:

• Garnish with chopped nuts

• Add a slice of lime

• Carrot Muffin

• Biscuits would be a tasty addition!