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IT’S SOUP SEASON.
And I. Am. Ready.
Today’s recipe was inspired by this month’s Recipe ReDux theme – nuts!
A Nutty Nut Day
We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!
I love nuts. Peanuts, almonds, cashews, pistachios, macadamia… I haven’t found a nut I didn’t like. It makes me sad to think about how I was one of those children who wouldn’t eat something because “it has nuts”… how the times have changed.
This recipe focuses on one of my favorite nuts – peanuts!
A hearty blend of carrots (from my garden!), tomatoes (also from the garden), coconut milk, and peanut butter. Seriously simple, and seriously FLAVORFUL. If you want to lighten it up a bit, I’d use less coconut milk and add water. But using the whole can makes it soooo creamy, it’s unbelievable. Make sure to top it with whole nuts and green onions for a soup that’s honestly just as good – if not better – than any soup I’ve ever gotten in a restaurant!
Spicy Vegan Peanut Carrot Soup, I’m lookin’ at you.
Unfortunately we didn’t have any, but just imagine this with a big chunk of crusty bread. Ohhhh yeah ?
- 1 tsp olive oil
- 1/2 cup chopped red onion
- 3 cloves of garlic
- 1 inch piece of ginger, grated
- 1 cup chopped carrots
- 1 regular sized tomato
- 1/3 cup peanut butter
- 1 tsp spicy peanut butter (or sriracha)
- 1/2 cup water
- 1 can coconut milk
- 1-2 tbsp maple syrup
- 2 tsp sesame oil
- pinch of salt
- Green onions and whole nuts, for topping
- Add oil to a skillet on medium heat and add onions, garlic, and ginger. Cook until onions are translucent. Add the carrots and tomatoes and go about five more minutes.
- Add the peanut butter and saute for a couple minutes. Pour in coconut milk, water, maple syrup, sesame oil, and sriracha, if using. Bring to a boil then let simmer for about ten minutes.
- Serve warm topped with mixed nuts and green onions.
- I used Peanut Butter & Company's "The Heat is On" peanut butter (only a tablespoon - it's SPICY), which has chili powder, red pepper flakes, and cayenne.
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This. Looks. So. Good. And I am so ready for soup season again too! Wow – pinned
Thanks love! Me too 🙂 although I’m not ready for snow!!
OH YEAH ! Looks awesome:)
Thanks girl!!
Yum! My dad makes a pb soup that’s like just pb & cream – never liked it. This though sounds really good – love the addition of carrots and ginger!
I promise it’s good!! So many flavors 🙂
YUUMMM…totally making this one! 🙂
Let me know if you do! 😀
This soups looks incredible! I love that you used peanut butter as a savory ingredient in this recipe! Genius!!
Thanks girl! Peanut butter is probably my favorite ingredient to use ever!
This looks freaking amazing! I love any soup that contains peanut – so earthy and rich!
Thank you! I love peanut as well – it can be sweet or savory!