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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.
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
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 information is automatically calculated, so should only be used as an approximation.
I made this as a late lunch for two. It was divine – thick and rich-tasting but not at all heavy. I can totally see using it as a sauce (as another commenter mentioned doing). Next time I will double or triple it. It’s a great recipe for when you have bits and bobs left over from the week.
It would be great as a sauce!
We made a quadruple batch of this ahead of a possible power outage, along with steaming some veggies. It worked very well as a flavorful sauce. Heat the veggies in a wok over a gas stove, start the veggies going, and then add the sauce/soup.
Great idea!
I made this today using almond butter and it was delicious. I doubled the recipe and three of us finished all of it.
WOW!!! yum yum yum. This soup is so tasty and quick to make. Easily one of my favorite soups ever. Thank you, Richa!
thanks!
Hi do I use a tin of chopped tomatoes or do I chop up some fresh tomatoes? Both areas different!! Thanks!
i usually use fresh but canned will work too
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
Use sugar. That is neutral flavor so will work just fine.
Does this soup can get frozen?
yes
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!
Thats great!