Vegan Milk Peanut Soup
Plan-based milk peanut soup with curry, coconut milk, and lots of vegetables. Lots of peanuts but no peanut butter involved.
Servings: 4
Calories: 483kcal
Ingredients
- 1 medium onion
- 1 garlic clove
- 10 oz carrots about 3 large carrots
- 2 tablespoons oil
- 7 oz leek about 1 medium
- 1 teaspoon maple syrup Note1
- 2 teaspoons curry powder Note 2
- 3 cups vegetable broth
- 1 can coconut milk 400 g/ 14 oz
- ½ - 1 tablespoon lemon juice to taste
- ⅔ cup whole shelled roasted peanuts Note 3
- ½ teaspoon fine sea salt or Kosher, more to taste
- ¼ teaspoon freshly ground black pepper
- 1-2 tablespoon chopped coriander and/or parsley
Instructions
- Chop the garlic and the onion finely, cut the carrots and the leek into thin slices.
- Heat the oil in a pot and saute the onion, garlic, and carrots lightly, about 3 minutes.
- Add ½ cup (125 ml) of the vegetable broth, allow the liquid to reduce for about 2-3 minutes, then add the leek, maple syrup (or honey), and curry powder. Mix well, and then add the rest of the vegetable broth. Bring to a boil and let cook for about 10 minutes until the vegetables are almost done.
- Add the coconut milk to the soup, bring to a boil and let simmer for a few more minutes. Turn off the heat and add the peanuts to the soup. Adjust the taste a little lemon juice, salt, and pepper.
- Sprinkle with some chopped coriander and/or parsley and serve immediately.
Video
Notes
- You can use honey instead, if you don't care about the peanut soup being vegan.
- I used a mild curry powder. If using a spicier curry powder, adjust the amount according to your heat tolerance.
- Salted or unsalted roasted peanuts, adjust the salt content of the soup accordingly.
Nutrition
Calories: 483kcal | Carbohydrates: 26g | Protein: 10g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 17g | Sodium: 958mg | Fiber: 6g | Sugar: 10g