Soy-Free Creamy Peanut Soup
Dive into the indulgent warmth of Soy-Free Creamy Peanut Soup, a velvety blend of rich textures and bold flavors that's both comforting and allergen-friendly. This unique recipe highlights the nutty essence of natural peanut butter paired with creamy coconut milk, creating a luscious base enriched by aromatic spices like cumin, coriander, and a hint of crushed red pepper for subtle heat. Fresh ginger and garlic infuse every spoonful with a depth of flavor, while hearty carrots add sweetness and balance. Finished with a splash of zesty lime juice and garnished with vibrant cilantro and crunchy roasted peanuts, this easy-to-make soup is perfect for weeknight dinners or entertaining guests. With no soy and plenty of plant-based goodness, this dish is a must-try for those seeking a delicious twist on traditional peanut-based recipes!
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Recipe Information
Ingredients
- 2 tablespoons Peanut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Carrot, diced
- 4 cups Vegetable broth
- 1 cup Canned coconut milk
- 1 cup Natural creamy peanut butter
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Crushed red pepper flakes
- 1 tablespoon Fresh lime juice
- 0.25 cup Cilantro, chopped (for garnish)
- 0.25 cup Roasted peanuts, chopped (for garnish)
Instructions
Heat the peanut oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the diced carrot and continue to sauté for 3 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and cook until the carrots are tender, about 10 minutes.
Stir in the coconut milk, peanut butter, and tomato paste until the peanut butter is fully dissolved.
Add the cumin powder, coriander powder, salt, and crushed red pepper flakes.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree until smooth, then return it to the pot.
Simmer the soup for an additional 5 minutes, stirring occasionally.
Stir in the fresh lime juice just before serving.
Ladle the soup into bowls and garnish with chopped cilantro and roasted peanuts.
Serve the soup hot and enjoy!
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5818 mg | 253% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 56.3 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4902 mg | 104% | |
*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.
