Thick, velvety, healthy and warming – just a few ways to describe this Peanut Carrot & Sweet Potato Soup! | Gluten Free + Vegan + Grain Free + Paleo Option
How can it possibly be Monday already?
I feel like Mike & just got back from AZ yesterday, but I swear these past few days blended into one long day and now here we are.
That being said I’m a little relieved to know that it’s Monday. Aside from sharing our best tips for gluten free air travel yesterday I’ve been letting myself take a minute to get myself back in order before rushing back into daily work. It feels weird not working on a million and ones things at a time. Honestly it makes me a little panicky when I feel like I should be doing something productive, but I don’t.
As much fun as we had last month soaking up some sun in the Southwest I’m pretty excited to pull my hair up and get back to doing what I love: creating and sharing new recipes.
First up: this Peanut Carrot & Sweet Potato Soup
So silky. So warming. So. Damn. Good.
How to Make: Peanut Carrot & Sweet Potato Soup
For as powerful as this soup is it’s dead easy to make. All you need is about 30ish minutes and less than 10 ingredients to sort this baby out.
First, start out as always by warming your coconut oil in a large, heavy bottomed soup pot. Once warm/melted add your chopped onions and sauté a few minutes to soften. Next up you’ll need to add the garlic along with your simple spice mix of garam masala and turmeric. Stir another minute longer to mix it all up until the garlic and spice are fragrant.
Add the chopped carrots and sweet potato, cover with vegetable stock and then let your mixture simmer along on the stove top, doing it’s thing for about 15-20 minutes or until your root veggies are fork tender. Stir in the peanut butter until melted and mixed in and then remove from the stove top to blend it all up until silky smooth. Enjoy it as is or garnish for a little extra flair. Sprinkle with fresh herbs (basil or cilantro), top with a drizzle of coconut cream or maybe even a squeeze of lime and a pinch of red chili flakes. I can personally vouch that any/all of these are always a good idea.
This soup is naturally gluten free + vegan. If you’re interested in making this paleo/Whole30 friendly you can easily do so by using natural almond butter instead of peanut butter and you’re all set.
Enjoy it as is or garnish for a little extra flair. Sprinkle with fresh herbs (basil or cilantro), top with a drizzle of coconut cream or maybe even a squeeze of lime and a pinch of red chili flakes. I can personally vouch that any/all of these are always a good idea.
Whichever way you enjoy it – I hope you enjoy!
Don’t forget to #asaucykitchen on instagram if you try these Carrot & Sweet Potato Soup! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 tablespoon coconut oil
- 1 medium | about 1 cup onion, chopped
- 3 cloves | about 1 heaped tablespoon garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 pound | about 500 grams sweet potatoes, peeled and chopped
- 3 medium carrots, chopped
- 4 cups | 1 litre vegetable stock
- 1 tablespoon natural peanut butter (no sugar added)
- In a large cooking pot, melt the coconut oil on a medium heat. When the oil is hot, add the onion. Sautée for about five minutes to soften. Add the chopped garlic, garam masala & turmeric. Sautée for another minute until garlic is fragrant.
- Add chopped sweet potato & carrots. Stir ingredients together to coat. Add the stock. Bring to a boil, then reduce heat down to simmer. Cover and let simmer for 20 minutes, or until potatoes + carrots are fork tender. Stir in the peanut butter until melted.
- Remove the pot from the heat. Use an immersion blender to process until smooth. Season with salt and pepper to taste.
- If you don't own an immersion blender you can can blend up the soup in batches using a blender. Just make sure to be careful when removing the blender lid and open away from your body.
Optional toppings: chopped peanuts, fresh basil, cilantro/corriander, squeeze of lime, red chili flakes, and/ or coconut cream for drizzling on top.
You can sub out the peanut butter for almond butter if you're interested in making this paleo/whole30 friendly
Amount Per Serving: Calories: 135 Saturated Fat: 2g Sodium: 702mg Carbohydrates: 23g Fiber: 4g Sugar: 6g Protein: 2g