Vegan Carrot Peanut Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
179 kcal
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Course
Soup
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Cuisine
Asian, gluten-free
Vegan Carrot Peanut Soup
Description
The Vegan Carrot Peanut Soup starts by sautéing onions, garlic, and ginger until translucent, establishing a flavor base. Peanuts or peanut butter is cooked with the aromatics for a toast-like depth, followed by carrots and tomatoes to add sweetness and acidity. Coconut milk and water or vegetable broth create a creamy and balanced liquid component, while salt, sriracha, maple syrup, and sesame oil round out the savory, spicy, and sweet profile. The soup is simmered to harmonize flavors before blending into a smooth consistency.
The result is a velvety soup with a subtle nutty richness and a balance of sweetness and heat. It offers depth from the cooked peanuts and aromatic ginger and sesame oil. The soup's texture is creamy and comforting without dairy, suitable for vegan diets.
Enjoy this soup warm as a starter or light meal. Garnishes like peanuts, sliced scallion, or additional sriracha can enhance texture and flavor contrasts. Adjust the spice and sweetness to taste for individual preferences.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion chopped, red or white
- 3 cloves garlic chopped
- 1 inch ginger minced
- 1/2 cup carrot chopped
- 1/3 to 1/2 cup peanuts raw or peanut butter or almond butter
- 1/2 cup tomato chopped
- 1 cup coconut milk
- 1/2 cup water or veggie broth
- 1/3 tsp salt or more
- 1 tsp sriracha or hot sauce, to taste
- 1 to 2 Tbsp maple syrup
- 2 tsp sesame oil
Variations
- Add a tsp of apple cider vinegar or 1/2 tsp lime zest for a tangier flavor.
- soy sauce
Instructions
- Heat oil in a skillet, add onions, garlic and ginger. Cook until translucent. 5 minutes.
- Add peanuts and cook for 2 minutes or until lightly golden. (If using peanut butter or other nut butter, add with the tomatoes in the next step). Add carrots and cook for a minute.
- Add tomatoes and cook for 4 minutes.
- Add coconut milk, water, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.
- Cool slightly and blend until smooth. Taste and adjust spice, sweet and salt if needed. Add some soy sauce for added saltyness. Reheat if needed.
- Garnish with peanuts, scallion, sriracha and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Sodium | 290mg | 12% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2710IU | 54% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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