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    Home » Asian Vegan Recipes

    Vegan Carrot Peanut Soup

    Published: Dec 2, 2014 · Modified: Sep 25, 2017 by Richa 38 Comments

    Jump to Recipe   Print Recipe

    Vegan Carrot Peanut Soup | https://veganricha.com #vegan #glutenfree This Vegan Carrot Peanut Soup is super simple and gets the appetite going. Favorite Thai Peanut butter sauce made into soup

    I love this Almond Butter Sriracha Sauce that I use in any grain or veggie bowl. It gets the food craving going and is perfect for the cold weather. This soup is like that sauce made into a nuttier soup. 

    Serve the soup with croutons, crackers or veggies. Change up the spices and flavors for variations. We served ours with a good drizzle of sriracha.

    It also helps that the color of the soup is so pretty 🙂

    More soups from the blog
    Creamy Spinach soup (GF SF)
    Cremini Mushroom, Shallot, Shallot soup
    Curried Butternut Soup with toasted coconut and Pepitas. GF SF
    Roasted Asparagus Basil soup. GF SF

    Make some warm Vegan Carrot Peanut Soup.


    Vegan Carrot Peanut Soup | Vegan Richa

    Carrot Peanut Soup
    Allergen Information: Free of Dairy, egg, corn, gluten, soy. Use almond butter for variation. 

    Ingredients:
    1 tsp oil
    1/2 cup chopped red or white onion
    3 cloves of garlic, chopped
    1 inch ginger minced
    1/2 cup chopped carrots
    1/3 to 1/2 cup raw peanuts or peanut butter or almond butter
    1/2 cup chopped tomato
    1 cup coconut milk
    1/2 cup water or veggie broth
    1/4 tsp or more salt
    1 tsp or more 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.
    Add a tsp of soy sauce.

    Method:
    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. Reheat if needed.
    Garnish with peanuts, scallion, sriracha and serve hot. 

    Vegan Carrot Peanut Soup | Vegan Richa
    Print Recipe
    5 from 6 votes

    Vegan Carrot Peanut Soup

    This Carrot Peanut soup is super easy and very appetizing. The Asian flavors are a perfect start to any meal. Free of Dairy, egg, corn, soy, gluten. Use almond butter for variation.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 4
    Calories: 179kcal

    Ingredients

    • 1 tsp oil
    • 1/2 cup chopped red or white onion
    • 3 cloves of garlic chopped
    • 1 inch ginger minced
    • 1/2 cup chopped carrots
    • 1/3 to 1/2 cup raw peanuts or peanut butter or almond butter
    • 1/2 cup chopped tomato
    • 1 cup coconut milk
    • 1/2 cup water or veggie broth
    • 1/3 tsp or more salt
    • 1 tsp or more 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.
    • Add a tsp of 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

    Nutrition Facts
    Vegan Carrot Peanut Soup
    Amount Per Serving
    Calories 179 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 11g69%
    Sodium 290mg13%
    Potassium 281mg8%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 5g6%
    Protein 1g2%
    Vitamin A 2710IU54%
    Vitamin C 7.3mg9%
    Calcium 39mg4%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Christina

      December 09, 2020 at 8:43 pm

      5 stars
      I made this today using almond butter and it was delicious. I doubled the recipe and three of us finished all of it.

      Reply
    2. Jacky

      August 26, 2019 at 3:41 pm

      5 stars
      WOW!!! yum yum yum. This soup is so tasty and quick to make. Easily one of my favorite soups ever. Thank you, Richa!

      Reply
      • Richa

        August 26, 2019 at 6:56 pm

        thanks!

        Reply
    3. Christie Witts Taylor

      February 25, 2019 at 2:16 pm

      Hi do I use a tin of chopped tomatoes or do I chop up some fresh tomatoes? Both areas different!! Thanks!

      Reply
      • Richa

        March 31, 2019 at 8:40 pm

        i usually use fresh but canned will work too

        Reply
    4. Ivan A

      January 28, 2019 at 2:02 pm

      5 stars
      Hey Richa! I’ve been following you since ever and really love your blogs.
      How can I replace the maple syrup? I’m in Paraguay (south america) so it’s impossible for me to get it. Maybe honey? There’s also a syrup from sugarcane but I’m not sure since both are really sweet. Any ideas? Thank you in advance <3

      Reply
      • Richa

        January 28, 2019 at 5:16 pm

        Use sugar. That is neutral flavor so will work just fine.

        Reply
    5. Maria

      October 24, 2017 at 2:56 am

      Does this soup can get frozen?

      Reply
      • Richa

        October 26, 2017 at 12:57 am

        yes

        Reply
    6. Erica

      January 17, 2016 at 10:28 pm

      5 stars
      Made this soup while on a Whole30. Had to make a couple adjustments to make it compliant (plus substitute celery for tomatoes since I have an allergy – so sad), but it turned out great! Shared it with a friend who is on her first Whole30 to show her we can still have delicious food. Even my sister, the better cook of the two of us, was impressed at how well it turned out. I love the subtlety of the sweet-spicy Thai flavor that emerges! Thanks so much for this recipe!

      Reply
      • Richa

        January 18, 2016 at 10:50 am

        Thats great!

        Reply
    7. Eva

      November 23, 2015 at 1:41 pm

      how many servings does this make? I’d love to make it for Thanksgiving!

      Reply
      • Richa

        November 23, 2015 at 2:37 pm

        2 to 3

        Reply
        • Eva

          November 23, 2015 at 4:08 pm

          thanks!

          Reply
    8. Leigha @ The Yooper Girl

      October 14, 2015 at 6:05 am

      5 stars
      Just made this last night and it was absolutely INCREDIBLE. Like, one of the best soups I’ve ever had! We made some variations to it – would you mind if I post it on my blog? With a link back to you, of course!

      Reply
      • Richa

        October 14, 2015 at 11:27 am

        Awesome! so glad you loved it. If you changed it significantly (3 or more ingredients, 3 or more steps) , then sure. If not, then add a link and mention the changes you made. Thanks!

        Reply
    9. Naila

      April 20, 2015 at 2:30 pm

      This looks amazing! Can’t wait to try this recipe out for myself! Thank you! 🙂

      Reply
    10. Katie

      February 06, 2015 at 7:59 am

      Totally making this today! Baby carrots have been on sale lately 3 bags for 5 dollars and somehow I end up buying them every time I go to the store, haha. Im also curious as to where you got those spoons ? I love them !

      Reply
      • Richa

        February 06, 2015 at 10:49 am

        yay! those are measuring spoons , i think from pier 1. now they have permanent residence in my prop section, coz my daily use spoons dont look that shiny 🙂

        Reply
    11. Sandy

      January 27, 2015 at 1:21 pm

      How could you make this soup more filling? What would you eat it with? Bread?

      Reply
    12. Emilie

      January 10, 2015 at 6:21 pm

      Thank you for a delicious recipe ! I was worried the nut butter (I used almond) would give it a weird texture, but thanks to the coconut milk it’s smooth and creamy. Adding this to my winter go-to recipes.

      Cheers,
      Emilie

      Reply
    13. chelseawalczak

      January 04, 2015 at 9:54 am

      Do you by chance have the nutritional value breakdown for this yummy soup?!

      Reply
      • Richa

        January 04, 2015 at 12:03 pm

        i just added the nutritional total. the calculator with the widget is not too reliable, hence i dont use it. the serving as a side soup is 4 bowls, so divide the total by 2 ot 4 depending on what you are serving.

        Reply
    14. chelsea

      January 04, 2015 at 9:51 am

      Do you by chance have the nutritional fact breakdown for this delicious soup?!

      Reply
    15. Millie | Add A Little

      January 04, 2015 at 8:31 am

      Yum! This looks amazing Richa!

      Reply
    16. Sowmya

      December 12, 2014 at 12:07 pm

      You are the most versatile Vegan girl I ve ever come across so far. I am amazed at your recipe creation and the names of every dish you post. Very well justified and most important it looks appetizing and leaves me wanting to try. You are an inspiration to food bloggers like me. Keep it coming Richa.

      Reply
    17. Federica

      December 10, 2014 at 10:56 pm

      I made it last night and my boyfriend and I both loved it! the only difference was that I didn’t puree it because I wanted to feel the carrot pieces and I like chunkier soups. Very yummy! Mine was thick enough (I eyeballed the carrots and peanut amounts, so that may be the reason why) that I’m going to use it on top of a bowl of steamy brown rice ….

      Reply
    18. caralyn @ glutenfreehappytummy

      December 07, 2014 at 5:55 am

      sounds super delicious!

      Reply
    19. Corrin Radd

      December 06, 2014 at 10:10 am

      I’ve made lots of peanut soups and this one was excellent.

      Reply
    20. Carla

      December 05, 2014 at 3:30 am

      Love soup recipes for two! Thanks. This was the perfect lunch yesterday, warm and warming.

      Reply
    21. Carla

      December 05, 2014 at 3:02 am

      Love soup recipes for two! Thanks. It was perfect cold weather lunch yesterday, warm and warming.

      Reply
    22. VegSpotter

      December 04, 2014 at 9:22 am

      Can’t go wrong with coconut milk & sriracha. Didn’t think you could dress us a veggie soup, but this looks like it could be served at a gourmet restaurant. Love it!

      Reply
    23. Judee@gluten free a-z blog

      December 03, 2014 at 10:08 am

      Love the presentation with the aqua napkins. The soup looks delicious too

      Reply
    24. Chahida

      December 03, 2014 at 4:15 am

      soooo nice , will try it for my vegan daughter and for all family! thank you for sharing , I love your recipes

      Reply
    25. Mae

      December 02, 2014 at 10:50 pm

      I absolutely love pureed veggie soups. It’s my favorite thing to make with a bunch of random things that I don’t know what else to do with! When you say coconut milk, do you mean the canned stuff or the stuff in the milk carton? Do you think people generally mean one in particular? I’m never quite sure which one people mean when they say that, and the two are pretty different.

      Reply
      • Richa

        December 03, 2014 at 1:53 am

        i usually use canned. in general if the recipe doesnt mention which one, then either will work fine. some carton coconut milks are just that pure coconut milk, while some others can have additives. the one with additives might not work in some recipes were you are heating the milk for long as the milk then can taste metallic. the carton ones will also not work as well where full fat coconut milk is needed.

        Reply
      • yuls

        February 25, 2015 at 1:22 pm

        Its coconut milk 🙂

        Reply
    26. Kari@Loaves n Dishes

      December 02, 2014 at 6:53 pm

      I love carrot soup, and now I love it even more with peanuts!

      Reply

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