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Carrot-coconut soup with peanut butter sauce

10 February 2018 | Last Updated: 28 October 2018

Carrot-coconut soup with peanut butter sauce

Creamy carrot soup, enriched with warming and aromatic ginger and sweet coconut milk. I served it with wonderful tasting, sweet and slightly sour peanut butter sauce and topped with crunchy nuts. The soup is very simple to make, you just need to roast the carrots in the oven and then combine them with ginger, broth and coconut milk. Roasting carrots in the oven brings out even more sweetness and complex flavour.

The flavors are perfectly balanced here, this soup is truly delicious!

Serves two generously or four as an appetizer.

Have a coconut milk can to use up? See what you can do with it HERE.

carrot-coconut soup with peanut butter sauce

peanut butter sauce is being poured into the carrot-coconut soup in a bowl peanut butter sauce on a teaspoon is being spreaded on the carrot-coconut soup

Carrot-coconut soup with peanut butter sauce

Creamy carrot soup, enriched with warming and aromatic ginger and sweet coconut milk. 
Serves 2 very generously or 4 petitly.
Prep Time 15 minutes
Cook Time 15 minutes
roasting the carrots 30 minutes
Total Time 30 minutes
Servings 2 geneurous servings
Calories 1742kcal
Author Aleksandra

Ingredients

soup:

  • 1 kg carrots 2.2 lbs
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • 1 tablespoon frying oil
  • 1 medium onion
  • 3 cm / 1.2 inch slice of fresh ginger
  • 1 can / 400 ml coconut milk reserve 1 tablespoon for the sauce
  • 450 ml vegetable broth reserve 1 tablespoon for the sauce
  • salt and black pepper to taste

peanut butter sauce:

  • 1 tablespoon smooth peanut butter
  • 1 tablespoon coconut milk
  • 1 tablespoon vegetable broth
  • ½ tablespoon lime juice or lemon juice
  • ½ tablespoon maple syrup or honey

to finish:

  • peanuts cut into small pieces, roasted and salted

Instructions

Roast the carrots:

  • Preheat the oven to 200 °C / 400 ° F / Gas Mark 6.
  • Peel the carrots and cut lenghtwise into two or four parts (depending on the size of the carrots, the pieces should be more or less the same size). Season with salt and pepper and toss with 1 tablespoon of olive oil. Transfer to a sheet pan lined with parchment paper and bake for 25-30 minutes, until tender.

Make the peanut sauce:

  • In a small bowl, mix all the ingredients for the sauce together, set aside (it can also be done in a food processor). My peanut butter was very thick, if yours has a rather thin consistency, add less broth.

Make the soup:

  • Dice the onion, peel and grate the ginger.
  • In a large pot, heat the oil over medium heat. Add the onion and cook for about 7 minutes, until translucent, then add the ginger and cook for another minute.
  • Add the roasted carrots, broth and coconut milk, cook over medium-low heat for about 5 minutes. Add more broth if you like your soup thinner.
  • Puree the soup with an immersion (hand) blender until smooth.
  • Serve with a swirl of the peanut butter sauce and sprinkle with chopped peanuts.
  • Enjoy!

Notes

This soup tastes also wonderful on the next day and freezes very well.

Nutrition

Calories: 1742kcal
Course dinner
Cuisine international
Keyword carrot coconut soup, cream of carrot soup, vegan carrot soup

Did you make this recipe? Let mi know how you liked it in the comments below!

a bunch of carrots and a vegetable peeler on a marble plate ingredients for the peanut butter sauce on a marble plate

close up on carrot-coconut soup with peanut butter sauce and crunchy peanuts on top

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