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.
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
Add a tsp of apple cider vinegar or 1/2 tsp lime zest for a tangier flavor.
Add a tsp of soy sauce.
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
- 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
- Add a tsp of apple cider vinegar or 1/2 tsp lime zest for a tangier flavor.
- Add a tsp of soy sauce
- 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.
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!
Christie Witts Taylor
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?
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!
how many servings does this make? I’d love to make it for Thanksgiving!
2 to 3
Leigha @ The Yooper Girl
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!
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!
This looks amazing! Can’t wait to try this recipe out for myself! Thank you! 🙂
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 !
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 🙂
How could you make this soup more filling? What would you eat it with? Bread?
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.
Do you by chance have the nutritional value breakdown for this yummy soup?!
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.
Do you by chance have the nutritional fact breakdown for this delicious soup?!
Millie | Add A Little
Yum! This looks amazing Richa!
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.
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 ….
caralyn @ glutenfreehappytummy
sounds super delicious!
I’ve made lots of peanut soups and this one was excellent.
Love soup recipes for two! Thanks. This was the perfect lunch yesterday, warm and warming.
Love soup recipes for two! Thanks. It was perfect cold weather lunch yesterday, warm and warming.
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!
Judee@gluten free a-z blog
Love the presentation with the aqua napkins. The soup looks delicious too
soooo nice , will try it for my vegan daughter and for all family! thank you for sharing , I love your recipes
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.
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.
Its coconut milk 🙂
Kari@Loaves n Dishes
I love carrot soup, and now I love it even more with peanuts!