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.
- 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