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I love cream(y) soups, especially in these cold months. It is raining here in Northern Germany everyday, it’s cold and everything gray. I need warm, filling but healthy dinners, bonus if I don’t have to stand for ages in the kitchen.
This carrot soup doesn’t need longer than 10 minutes of preparation, and the end result is so exciting, one of the best soups I’ve ever made! Carrot, coconut and peanut butter, warming and exotic at the same time. It is a lovely dinner with a slice of toast, and I also enjoyed it the next day cold. Give it a try, you won’t regret it.
Creamy Carrot Soup with Coconut Milk and Peanut Butter
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
Units
Scale
- 7–8 bigger carrots
- 1 onion
- 2 cloves of garlic
- 1/2 cup of creamy coconut milk
- 2–3 cups of vegetable stock or water
- 1–2 tbsp peanut butter
- 1 tsp coconut oil
- ginger, turmeric
- salt, pepper
Instructions
- Heat the coconut oil in a sauce pan, add the finely chopped onions and cook for about 3 minutes. Add the thinly sliced carrots and garlic and cook them on for 3-5 more minutes.
- Add the spices with the veggie stock to the carrots and cook for about 15-20 minutes or until the carrots get soft.
- Add the coconut milk and peanut butter and blend everything well together. You can add less or more vegetable stock/water depending on how thick you like your soup. Pour the soup into bowls and sprinkle with roasted almond. Enjoy!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Soup
can’t wait to try this….love your refreshing and beautiful ideas….food art!
Thank you so much, Kendal!
I hope you’ll like it 🙂
should I use canned coconut milk or the coconut milk we drink? I will be making this in freezing Michigan today.
Hey Laura,
it is freezing cold here too 🙁
For the soup you can use any type of coconut milk you like, but I would suggest the canned version. The soup is creamier with a thicker type of coconut milk or cream, plus that way it taste more coconutty 🙂
I hope you will like it!
Seems like a tasty soup. It would be helpful to know how much powdered ginger and turmeric to add, and if fresh, the appropriate amounts.
I usually use about one teaspoon of both fresh grated ginger and turmeric or a large pinch of each when powdered.
But you can also leave the spices out or add more, depending on how you prefer your soups 🙂
I hope you will like the recipe! 🙂
I just made this and it’s great! I added more coconut milk (a full cup) and about half a tablespoon of orange juice concentrate because I wanted a slightly sweet flavor. It came out great!
I’m glad you liked the recipe! The orange juice was such a clever addition here 🙂