Vegan Creamy Peanut Soup
Indulge in the irresistible flavors of Vegan Creamy Peanut Soup—a vibrant and nourishing dish that combines rich, creamy peanut butter with hearty vegetables and aromatic spices. Packed with sweet potatoes, carrots, red bell pepper, and a hint of ginger, this wholesome soup offers a perfect balance of sweetness and warmth. Coconut milk adds a luxurious texture, while lime juice and soy sauce lend zesty and umami notes. Finished with a sprinkle of fresh cilantro and crunchy roasted peanuts, this plant-based recipe is ideal for cozy dinners or entertaining guests. Ready in just 45 minutes and full of bold, comforting flavors, this dairy-free, gluten-free soup is a must-try for peanut lovers and vegan food enthusiasts alike!
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Recipe Information
Ingredients
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, diced
- 1 large sweet potato, peeled and diced
- 1 large red bell pepper, chopped
- 4 cups vegetable broth
- 1 cup coconut milk, full-fat
- 0.5 cup smooth peanut butter
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 1 teaspoon cumin powder
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 0.25 cup cilantro, chopped (for garnish)
- 0.25 cup roasted peanuts, chopped (for garnish)
Instructions
In a large pot, heat a tablespoon of oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the diced carrots, sweet potato, and chopped red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 15 minutes or until the vegetables become tender.
Once the vegetables are cooked, add the coconut milk, peanut butter, tomato paste, soy sauce, lime juice, cumin powder, cayenne pepper, salt, and black pepper.
Use an immersion blender to purée the soup until it is smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
Taste the soup and adjust the seasoning as needed.
Serve hot, garnished with chopped cilantro and roasted peanuts.
Enjoy your vegan creamy peanut soup!
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7073 mg | 308% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 63.6 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4705 mg | 100% | |
*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.
