Monday, December 8, 2014

Day 8 of Yummy Recipes

Day 8 of Yummy Recipes

Vegan Carrot Peanut Soup

Serves 2

This Carrot Peanut soup is super easy and very appetizing. The Asian flavors are a perfect start to any meal. Free of Dairy, egg, corn, soy, gluten.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min 
  1. 1 tsp oil
  2. 1/2 cup chopped red or white onion
  3. 3 cloves of garlic, chopped
  4. 1 inch ginger minced
  5. 1/2 cup chopped carrots
  6. 1/3 to 1/2 cup raw peanuts or peanut butter or almond butter
  7. 1/2 cup chopped tomato
  8. 1 cup coconut milk
  9. 1/2 cup water or veggie broth
  10. 1/4 tsp or more salt
  11. 1 tsp or more sriracha or hot sauce to taste
  12. 1 to 2 Tbsp maple syrup
  13. 2 tsp sesame oil

  1. Add a tsp of apple cider vinegar for a tangier flavor.
  2. Add a tsp of soy sauce


  1. Heat oil in a skillet, add onions, garlic and ginger. Cook until translucent. 5 minutes.
  2. Add peanuts and cook for 2 minutes or until lightly golden. (If using peanut butter or other nut butter, add with the tomatoes in the next step). Add carrots and cook for a minute.
  3. Add tomatoes and cook for 4 minutes.
  4. Add coconut milk, water, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.
  5. Cool slightly and blend until smooth. Taste and adjust spice, sweet and salt if needed. Reheat if needed.
  6. Garnish with peanuts, scallion, sriracha and serve hot 
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