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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.Â
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.Â
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
1Â 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.Â
Add tomatoes and cook for 4 minutes.Â
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.Â
Vegan Carrot Peanut Soup
Ingredients Â
- 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
InstructionsÂ
- 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 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 ….
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!
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 🙂
I love carrot soup, and now I love it even more with peanuts!