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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.
how many servings does this make? I’d love to make it for Thanksgiving!
2 to 3
thanks!
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.
Cheers,
Emilie
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?!
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.