Best 4 Carrot Peanut Soup Recipes

PEANUT SOUP

Steps:

• Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
• Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
• Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.

CARROT & PEANUT SOUP

Steps:

• brown onion in a large saucepan with olive oil, then add chilli powder, cumin and coriander and carrots and saute for 5 minutes.
• add stock and cook, covered on medium heat for 20mins or until carrots are very soft.
• transfer to food processor or blender and process until smooth.
• return to pot and add peanut butter, stir over low heat until mixed through.
• serve with crushed peanuts as garnish.

SPICY CARROT PEANUT SOUP

Steps:

• In a large pot, heat the oil over medium heat.
• Add the onions, carrots, celery, salt, and chili paste.
• Stirring frequently, saute the vegetables over high heat for 5 minutes.
• Add in the water, cover the pot, and bring to a boil.
• Lower the heat and simmer for 25 minutes or until the carrots are soft.
• Add in the peanut butter, soy sauce, and lime juice; stir to combine.
• Puree the soup in batches using an electric blender.
• Reheat soup if necessary and serve hot.

SZECHWAN CARROT SOUP

Steps:

• In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
• Serve soup drizzled decoratively with sour cream mixture.