Spicy Carrot Peanut Soup
"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."
photo by Moor Driver
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
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
directions
- 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.
Questions & Replies
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Reviews
-
I love this soup! I got the recipe from the Moosewood Cookbook. I can easily eat 2 bowls at a time and have to stop myself from eating more. Fortunately, it's pretty good for you. I like the extra flavor of chicken broth so I use broth in place of water, which renders it non-vegetarian, however. -
this was very good.. i did use homemade chicken broth instead of water and i added garlic and some ginger and some chili lime spice. Definitley will make this again! -
Really nice & unusual. We went without the celery, used crushed chili & crushed/pureed peanuts. We might add a potato with the carrots next time, too. -
Delicious and oh so budget friendly! This soup is delicious cold as well as hot. Thanks for a quick, delicious and healthy recipe. -
Love this recipe from the Moosewood Daily Specials. It's so good. I didn't have chili paste so I used 2 cloves of garlic a habanero pepper. My husband, who loves things spicy, really loves it. Thanks for posting.
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Tweaks
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this was very good.. i did use homemade chicken broth instead of water and i added garlic and some ginger and some chili lime spice. Definitley will make this again!
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I love this soup! I got the recipe from the Moosewood Cookbook. I can easily eat 2 bowls at a time and have to stop myself from eating more. Fortunately, it's pretty good for you. I like the extra flavor of chicken broth so I use broth in place of water, which renders it non-vegetarian, however.
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It was very easy to make. I omitted the celery (didn't have any) and used 1/4t cayenne instead of chili paste. It tasted great but it called for way too much water. I put in 4c water and realized that it would be really thin once pureed so I added 1 lg potato to fill it out a bit. I turned out great though. I might add the potato again next time.
