Recipes: Spicy Carrot & Peanut Soup

Though I am planning to post some of the recipes from my vegan afternoon tea last weekend here very soon (since a few people have asked about them), EVERYONE asks me for the recipe for this soup, whenever I make it!

And since I made it last night and it is fresh in my head (with some leftovers in the fridge waiting to be eaten for lunch!), I thought that now may as well be the time to get it jotted down.

This soup is so simple to make, and yet is a winner everytime. It almost feels like a cheat, that because it is so easy, I'm somehow deceiving people when I serve it! It's perfect for all kinds of menus too, whether you're following with a veggie lasagne or a Thai curry!

To be honest, my ingredients are rather approximate as it is one recipes that I change about almost every time I make it. For example, if I have some white or pale vegetable to use up like cabbage or cauliflower, this goes into the soup too. White vegetables are less intrusive to the flavour and colour, but add some extra nutrition and quantity.

I'm not really sure how many people this will serve - depends on whether you're having it as main or a starter, but I think there is plenty here for a main course with bread for at least four people. We served four last night as a starter (with one second helping, hehe), and have plenty leftover for lunch!

It's one of those you can easily change quantities on, and the strong flavours mean you can add more water if need be.

Spicy Carrot & Peanut Soup

2 tablespoons coconut oil (preferable as really adds flavour, otherwise olive oil)

1 medion onion, chopped

Approx 6-7 large carrots, peeled and sliced

3-4 sticks celery, chopped

½ a small white cabbage or ½ small cauliflower, chopped

½ red chilli, sliced

1 tin of coconut milk

2 cloves garlic, chopped

1 gluten-free vegetable stock cube (if gluten free is needed)

2 generous, heaped dessert spoons of peanut butter

2 bay leaves

Salt to taste

Hot water to cover (around 2-3 pints)

Handful of fresh basil leaves (optional)

1. Using a big stock pan, heat the coconut oil on a medium heat until melted, then fry the onion for a few minutes until softened. Add the celery, and fry a couple more minutes.

2. Add the carrots, white veg, garlic and chilli to the pan. Stir well, fry for a minute or two, and then pour in enough hot water to cover the vegetables fully. Add your stock cube and mix well.

3. Bring the pan to the boil, then turn the heat down to a simmer, pop in the bay leaves and cover the pan. Cook for about 10-15 minutes, until the carrots have softened.

4. Add the coconut milk and peanut butter  (I like it very peanutty!). This will need to be stirred around until properly melted in.

5. Allow to cook a few minutes longer, then remove the bay leaves and add salt to taste. If using fresh basil, that can be added now too.

6. Place everything into a blender, and blend until very smooth. I had to do this in two lots last night as there was so much!

 

Comments

[Liisah]

I cannot wait to go grocery shopping so I can try this out! Yum!

[Andrea - Chocolate and Beyond.]

I hope you enjoy it when you do Liisah!