Vegan Creamy Peanut Soup

Indulge in the rich, velvety goodness of Vegan Creamy Peanut Soup, a hearty and wholesome dish packed with bold flavors and nourishing ingredients. This plant-based recipe features a medley of sautéed vegetables, including sweet potatoes, carrots, and red bell peppers, simmered to tender perfection in a fragrant blend of coconut milk, smooth peanut butter, and warming spices like cumin and ginger. The soup is puréed into a luxuriously creamy texture and brightened with a hint of zesty lime juice and soy sauce for a perfectly balanced flavor profile. Finished with a sprinkle of fresh cilantro and crunchy roasted peanuts, this comforting bowl of goodness is naturally gluten-free, dairy-free, and ready in just 45 minutes. Perfect as a cozy dinner or an impressive starter, this unique peanut soup is your next go-to vegan comfort food recipe!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 medium carrots, diced
• 1 large sweet potato, peeled and diced
• 1 large red bell pepper, chopped
• 4 cups vegetable broth
• 1 cup coconut milk, full-fat
• 0.5 cup smooth peanut butter
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 2 tablespoons lime juice
• 1 teaspoon cumin powder
• 0.25 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper, ground
• 0.25 cup cilantro, chopped (for garnish)
• 0.25 cup roasted peanuts, chopped (for garnish)

Directions

Step 1

In a large pot, heat a tablespoon of oil over medium heat.

Step 2

Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the diced carrots, sweet potato, and chopped red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 15 minutes or until the vegetables become tender.

Step 6

Once the vegetables are cooked, add the coconut milk, peanut butter, tomato paste, soy sauce, lime juice, cumin powder, cayenne pepper, salt, and black pepper.

Step 7

Use an immersion blender to purée the soup until it is smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.

Step 8

Taste the soup and adjust the seasoning as needed.

Step 9

Serve hot, garnished with chopped cilantro and roasted peanuts.

Step 10

Enjoy your vegan creamy peanut soup!

Nutrition Facts

Serving size	(2113.3g)

Amount per serving	% Daily Value*
Calories	2220.1

Total Fat 141.9g	0%
Saturated Fat 64.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 7470.7mg	0%
Total Carbohydrate 190.2g	0%
Dietary Fiber 43.9g	0%
Total Sugars 59.9g
Protein 71.1g	0%

Vitamin D 0IU	0%
Calcium 415.1mg	0%
Iron 22.5mg	0%
Potassium 4927.6mg	0%

*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.

Source of Calories

Fat: 55.0%

Protein: 12.2%

Carbs: 32.8%