Ginger Peanut Soup
Warm, flavorful, and irresistibly creamy, Ginger Peanut Soup is the ultimate comfort dish with a bold twist. This hearty vegan soup combines the rich nuttiness of creamy peanut butter with the aromatic depth of fresh ginger, garlic, and sautéed onions. Sweet carrots and tangy diced tomatoes create a beautifully balanced base, while a hint of cayenne pepper adds just the right amount of heat. Finished with a touch of zesty lime juice and tender wilted spinach for added vibrancy, this soup is pure nourishment in every spoonful. Perfectly garnished with crunchy roasted peanuts, it’s a wholesome and satisfying meal for chilly evenings or lunch cravings. Ready in just 45 minutes, this easy recipe is sure to become a favorite for peanut butter lovers and adventurous foodies alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 medium carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup creamy peanut butter
- 1 14-ounce can canned diced tomatoes
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups spinach, roughly chopped
- 2 tablespoons lime juice
- 0.25 cup roasted peanuts, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the sliced carrots and cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the creamy peanut butter and stir until it is fully incorporated into the broth.
Stir in the canned diced tomatoes, cayenne pepper, salt, and black pepper.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the carrots are tender.
Use an immersion blender (or a regular blender in batches) to puree the soup until smooth and creamy.
Return the soup to low heat and stir in the chopped spinach, allowing it to wilt for 2-3 minutes.
Stir in the lime juice for a touch of brightness.
Serve the soup hot, garnished with chopped roasted peanuts for added crunch.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 17.3 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1486 mg | 32% | |
*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.
