Whole30 Creamy Peanut Soup
Warm, nutty, and perfectly spiced, this Whole30 Creamy Peanut Soup is a rich and satisfying spin on classic comfort food, designed to meet your dietary goals without sacrificing flavor. Crafted with velvety almond butter, creamy coconut milk, and aromatic spices like cumin, coriander, and cayenne, this soup delivers a unique twist while remaining completely Whole30-compliant. A medley of fresh vegetables—including carrots, celery, and crushed tomatoes—simmer together with chicken broth to create a flavorful base, while a touch of ginger and garlic adds depth. Topped with fresh cilantro and served alongside zesty lime wedges, this dairy-free and gluten-free recipe offers a perfectly balanced dish ideal for cozy dinners or meal prep. Ready in just 45 minutes, it’s a wholesome, nutrient-packed option for peanut soup lovers looking for a healthier alternative.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 14 ounces crushed tomatoes
- 4 cups chicken broth
- 1 cup almond butter
- 1 cup coconut milk
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the chopped carrot and celery to the pot, cooking for another 5 minutes, stirring occasionally.
Pour in the crushed tomatoes and chicken broth, stirring to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes until the vegetables are tender.
Whisk in the almond butter and coconut milk until the soup is smooth and creamy.
Season the soup with cumin, coriander, cayenne pepper, salt, and black pepper. Stir well to incorporate the spices.
Simmer for another 5 minutes to allow the flavors to meld together fully.
Remove from heat and stir in the chopped cilantro.
Serve the soup hot, garnished with a wedge of lime that can be squeezed over just before eating for a burst of fresh acidity.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1340 mg | 29% | |
*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.
