Vegan Carrot Peanut Soup | Vegan Richa
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5 from 4 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


  • 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.


Calories: 179kcal | Carbohydrates: 10g | Protein: 1g | Fat: 15g | Saturated Fat: 11g | Sodium: 290mg | Potassium: 281mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2710IU | Vitamin C: 7.3mg | Calcium: 39mg | Iron: 2.2mg