Carrot Peanut Soup
Warm, creamy, and bursting with flavor, this Carrot Peanut Soup is a fusion of comfort and bold spices. Perfect as a hearty appetizer or standalone meal, this recipe combines velvety carrots, aromatic spices like cumin and smoked paprika, and rich, creamy peanut butter for an irresistibly smooth texture and nutty depth. Brightened with a splash of lemon juice and topped with fresh cilantro, this soup is both cozy and refreshingly vibrant. Simple to prepare in under 40 minutes, it’s an excellent choice for weeknight dinners or meal prep. Pair it with crusty bread or a crisp side salad for a nourishing, plant-based dish that’s as wholesome as it is satisfying. Ideal for anyone seeking an easy vegan recipe packed with nutrients and bold flavors, this Carrot Peanut Soup will warm your soul with every spoonful.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams carrots
- 1 medium onion
- 2 pieces garlic cloves
- 1 tablespoon ginger
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.25 cup creamy peanut butter
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped cilantro
Instructions
Peel and chop the carrots into small pieces for faster cooking.
Dice the onion and mince the garlic and ginger.
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until translucent.
Stir in the minced garlic, ginger, ground cumin, and smoked paprika. Cook for another minute until fragrant.
Add the chopped carrots to the pot and stir to coat with the spices.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the carrots are very soft.
Remove the pot from heat and let it cool slightly before blending.
Using an immersion blender or transferring to a countertop blender, blend the soup until smooth and creamy.
Stir in the peanut butter, salt, and black pepper. Return the pot to low heat and let the peanut butter fully incorporate into the soup.
Add the lemon juice to brighten the flavor and adjust seasoning if needed.
Ladle the soup into bowls and garnish each serving with chopped cilantro. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.4 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1014 mg | 22% | |
*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.
