Simple, practical, and full of everyday flavour, Vegan Carrot Peanut Soup is a vegan, vegetarian recipe made with oil, chopped red or white onion, and of garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1 tsp oil
  • 1/2 cup chopped red or white onion
  • 3 cloves of garlic (chopped)
  • 1 inch ginger minced
  • 1/2 cup chopped carrots
  • 1/3 to 1/2 cup raw peanuts or peanut butter or almond butter
  • 1/2 cup chopped tomato
  • 1 cup coconut milk
  • 1/2 cup water or veggie broth
  • 1/3 tsp or more salt
  • 1 tsp or more sriracha or hot sauce to taste
  • 1 to 2 Tbsp maple syrup
  • 2 tsp sesame oil

Variations

  • Add a tsp of apple cider vinegar or 1/2 tsp lime zest for a tangier flavor.
  • Add a tsp of soy sauce

Method

  1. Heat oil in a skillet, add onions, garlic and ginger. Cook until translucent. 5 minutes.
  2. Add peanuts and cook for 2 minutes or until lightly golden. (If using peanut butter or other nut butter, add with the tomatoes in the next step). Add carrots and cook for a minute.
  3. Add tomatoes and cook for 4 minutes.
  4. Add coconut milk, water, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.
  5. Cool slightly and blend until smooth. Taste and adjust spice, sweet and salt if needed. Add some soy sauce for added saltyness. Reheat if needed.
  6. Garnish with peanuts, scallion, sriracha and serve hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.