Dairy-Free Creamy Peanut Soup
Indulge in the rich, velvety goodness of Dairy-Free Creamy Peanut Soup, a bold and flavorful plant-based dish that’s perfect for any season. This unique recipe blends smooth peanut butter with aromatic spices like cumin, coriander, and paprika, creating a harmonious balance of savory and nutty notes. Simmered with wholesome ingredients, including carrots, celery, and a hint of ginger, this soup boasts a creamy texture achieved without any dairy—thanks to an easy blend with vegetable broth and coconut oil. A splash of lime juice adds a fresh tang, while a sprinkle of chopped roasted peanuts and fresh cilantro creates the perfect finish. Quick to prepare in just 45 minutes and serving four, this hearty, vegan-friendly soup is ideal for a comforting lunch or dinner. Whether you're seeking a gluten-free recipe or simply exploring adventurous flavors, this vibrant peanut soup is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Carrot, diced
- 2 stalks Celery, diced
- 4 cups Vegetable broth
- 1 14-ounce can Canned tomatoes, crushed
- 1 cup Smooth peanut butter
- 2 tablespoons Soy sauce
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Roasted peanuts, chopped
Instructions
In a large soup pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the diced carrots and celery, sautéing for another 3-4 minutes until they start to soften.
Pour in the vegetable broth and canned tomatoes, stirring well to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for about 15 minutes, allowing the vegetables to become tender.
Stir in the peanut butter, soy sauce, cumin, coriander, paprika, salt, and black pepper.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches if needed.
Return the soup to the pot, check for seasoning, and adjust salt and pepper as necessary.
Stir in the lime juice and heat the soup through but do not boil.
Serve the soup hot, garnished with fresh cilantro and chopped roasted peanuts.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7030 mg | 306% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 45.5 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3124 mg | 66% | |
*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.
