Caribbean Peanut Soup
Embark on a flavorful journey with this Caribbean Peanut Soup, a vibrant and creamy dish bursting with tropical flair and warming spices. This vegan delight combines the rich nuttiness of creamy peanut butter with the luscious creaminess of coconut milk, all perfectly balanced by fresh lime juice. Aromatic spices like cumin, curry powder, and smoked paprika infuse the hearty base of sautéed onions, bell peppers, carrots, and garlic, creating layers of depth and warmth in every spoonful. Blended until velvety smooth, this comforting soup is finished with a sprinkle of freshly chopped cilantro and crunchy roasted peanuts for added texture. Perfect as a hearty appetizer or light main dish, this one-pot recipe is ready in just 45 minutes and will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrot, chopped
- 1 large red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon salt
- black pepper, to taste
- 2 tablespoons cilantro, chopped (for garnish)
- 2 tablespoons roasted peanuts (for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic, grated ginger, chopped carrots, and diced red bell pepper. Cook for an additional 5 minutes, stirring occasionally.
Sprinkle in the ground cumin, curry powder, and smoked paprika. Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.
Add the crushed tomatoes and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the vegetables are tender.
Carefully use an immersion blender to puree the soup until smooth (or transfer the mixture to a countertop blender in batches).
Return the soup to the pot if needed, and stir in the creamy peanut butter, coconut milk, and lime juice. Simmer on low heat for 5 minutes, stirring occasionally to combine all the flavors.
Season the soup with salt and black pepper to taste.
Serve warm, garnished with chopped cilantro and a sprinkle of roasted peanuts.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6552 mg | 285% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 79.9 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5176 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
