Carrot Peanut Soup



Source: Vegan Richa | Serves: 1 bowl / 2 cups | Time: 30 min

Changes: replaced maple syrup with agave and was honest about how much Americans eat when listing serving size


Ingredients

1/2 tbsp cooking oil

1/2 cup chopped red or white onion

3 cloves of garlic, chopped

1 inch ginger minced

1/2 cup chopped #carrots

1/3 to 1/2 cup raw #peanuts

1/2 cup #tomatoes, chopped

1 cup coconut milk

1/2 cup veggie broth (homemade to reduce sodium)

1/4 tsp or more salt

1 tsp #sriracha

1 tbsp agave syrup

2 tsp sesame oil

Green onion, for garnish


Instructions

Heat oil in a pot add onions, garlic and ginger. Cook until translucent. 5 minutes.


Add peanuts and cook for 2 minutes or until lightly golden. Add carrots and cook for 1 minute. Add tomatoes and cook another 4 minutes. 


Add coconut milk, broth, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.


Cool slightly and blend until smooth.


Garnish with peanuts, green onion, sriracha and serve hot. 

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