Carrot Peanut Soup Recipes

PEANUT SOUP

Peanut Soup image

Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium carrot, peeled and coarsely chopped (1/2 cup)
1 medium onion, chopped (1 1/2 cups)
Coarse salt and freshly ground pepper
4 cups unsalted roasted peanuts
8 cups low-sodium chicken broth
3 tablespoons fresh lemon juice
Diced Granny Smith apple and red-pepper flakes, for serving

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

Carrot & Peanut Soup image

great comfort food and a soup that definitely stands out from the regulars. can vary the heat in this for anything from no heat to through-the-roof spicy.

Provided by sophiebcarter

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 kg carrot, peeled and thinly chopped
1/2 cup crunchy peanut butter
4 cups vegetable stock
1 onion, diced
chili powder, to taste
salt and pepper, to taste
1 teaspoon cumin
1/2 teaspoon coriander
dry-roasted unsalted peanuts, crushed
1 tablespoon olive oil

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

Spicy Carrot Peanut Soup image

I love this soup!! Very different flavors that I think work well together. If you have a bent for the unusual, you may want to give it a try.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 large onion, thinly sliced
6 cups thinly sliced carrots
1 stalk celery, thinly sliced
1 teaspoon salt
1 teaspoon chinese chili paste
6 cups water
2 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons fresh lime juice

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.

Nutrition Facts : Calories 122.1, Fat 5.4, SaturatedFat 0.8, Sodium 1016.7, Carbohydrate 16.8, Fiber 4.5, Sugar 8, Protein 3.8

SZECHWAN CARROT SOUP

Szechwan Carrot Soup image

Categories Soup/Stew Milk/Cream Blender Ginger Lunch Peanut Carrot Fall Healthy Sesame Simmer Gourmet Tree Nut Free

Yield Makes 6 Cups

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
1 pound carrots, cut into 1-inch pieces
a 3/4-inch piece fresh gingerroot, peeled and sliced thin
1/8 teaspoon dried hot red pepper flakes
3 cups chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon Asian sesame oil
1 cup milk
Garnish: 1/4 cup sour cream mixed with 2 tablespoons heavy cream

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.

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