CARROT & PEANUT SOUP
great comfort food and a soup that definitely stands out from the regulars. can vary the heat in this for anything from no heat to through-the-roof spicy.
Provided by sophiebcarter
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- brown onion in a large saucepan with olive oil, then add chilli powder, cumin and coriander and carrots and saute for 5 minutes.
- add stock and cook, covered on medium heat for 20mins or until carrots are very soft.
- transfer to food processor or blender and process until smooth.
- return to pot and add peanut butter, stir over low heat until mixed through.
- serve with crushed peanuts as garnish.
SPICY CARROT PEANUT SOUP
I love this soup!! Very different flavors that I think work well together. If you have a bent for the unusual, you may want to give it a try.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat the oil over medium heat.
- Add the onions, carrots, celery, salt, and chili paste.
- Stirring frequently, saute the vegetables over high heat for 5 minutes.
- Add in the water, cover the pot, and bring to a boil.
- Lower the heat and simmer for 25 minutes or until the carrots are soft.
- Add in the peanut butter, soy sauce, and lime juice; stir to combine.
- Puree the soup in batches using an electric blender.
- Reheat soup if necessary and serve hot.
Nutrition Facts : Calories 122.1, Fat 5.4, SaturatedFat 0.8, Sodium 1016.7, Carbohydrate 16.8, Fiber 4.5, Sugar 8, Protein 3.8
CARROT NOODLES WITH SPICY PEANUT DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
- Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
- Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.
Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams
PEANUT SOUP
Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
- Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
- Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.
FRESH CARROT SOUFFLE
A carrot souffle as good as your favorite restaurant makes!
Provided by Carol
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
- While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
- Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g
WEST AFRICAN PEANUT SOUP
A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!
Provided by MsBindy
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions in oil until just translucent.
- Stir in the cayenne and ginger.
- Add the carrots and saute a couple more minutes.
- Mix in the potatoes and stock.
- Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
- In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
- Return the puree to the soup pot. Stir in the peanut butter until smooth.
- Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
- Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
- Add more water, stock, or tomato juice for a thinner soup.
- Serve topped with plenty of chopped scallions or chives.
SPICY CARROT SOUP
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
Provided by Shalabhanjika
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
THAI PEANUT SOUP
Make and share this Thai Peanut Soup recipe from Food.com.
Provided by A la Carte
Categories Thai
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
- Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
- Serve with chopped fresh roasted peanuts and green onions as a garnish.
Nutrition Facts : Calories 880.9, Fat 75.9, SaturatedFat 42.9, Cholesterol 15.3, Sodium 2057.8, Carbohydrate 34.7, Fiber 6, Sugar 10, Protein 27.9
CARROT AND GINGER SOUP
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
Provided by RICHARDMADGIN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
- Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
- Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g
SZECHWAN CARROT SOUP
Steps:
- In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
- Serve soup drizzled decoratively with sour cream mixture.
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
More about "carrot peanut soup food"
CARROT PEANUT SOUP RECIPE - SOUP RECIPES - MONSOON …
From monsooncooking.com
5/5 (3)Category SoupServings 2Total Time 25 mins
- Add onions, peanuts and fry until onions turn translucent. Now add carrots, tomatoes and saute for a few minutes.
CREAMY CARROT PEANUT SOUP - WALLFLOUR GIRL
From wallflourgirl.com
- Add carrots, vegetable stock, and water to a large pot, making sure you have enough liquid to cover the carrots (start with 1 cup of water and add more as needed). Bring to a rolling boil over medium heat for 15-20 minutes, until carrots are tender. Turn off heat and add salt, pepper, and basil. Allow mixture to cool for 5 minutes.
- Transfer mixture to a blender and puree until completely smooth. Add peanut butter and continue pureeing until blended together. Add more water as needed to reach desired consistency. Pour into bowls and serve--soup's up!
HEALTHY THAI CARROT SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CARROT SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SPICY CARROT PEANUT SOUP - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE INFO CREAMY GINGER CARROT SOUP
From peanutbureau.ca
SWEET POTATO & CARROT SOUP WITH PEANUT CRUNCH
From angiesrecipes.blogspot.com
10 BEST CHINESE PEANUT SOUP RECIPES | YUMMLY
From yummly.com
10 BEST CHINESE PEANUT SOUP RECIPES - YUMMLY
From yummly.com
PEANUT BUTTER CURRY SOUP - PICK UP LIMES
From pickuplimes.com
CARROT COCONUT SOUP WITH PEANUT BUTTER SAUCE - EVERYDAY ...
From everyday-delicious.com
CREAMY CARROT SOUP WITH COCONUT MILK AND PEANUT BUTTER
From greenevi.com
CARROT AND PEANUT BUTTER SOUP - THE FLAMING VEGAN
From theflamingvegan.com
HEIRLOOM CARROT SOUP WITH PEANUT BUTTER AND BASIL
From 80twentynutrition.com
HOMEMADE SPICY THAI CARROT SOUP RECIPE | LITTLE SPICE JAR
From littlespicejar.com
CARROT AND CRUNCHY PEANUT SOUP - FOODENT.NET
From foodent.net
CARROT PEANUT SOUP RECIPE - SOUP RECIPES - MONSOON COOKING ...
From pinterest.ca
SPICY CARROT PEANUT SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT SOUP RECIPES | ALLRECIPES
From allrecipes.com
CARROT AND SWEET CORN SOUP - HEALTHY LUXE
From healthyluxe.com.au
CARROT PEANUT SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
PEANUT CARROT & SWEET POTATO SOUP - A SAUCY KITCHEN
From asaucykitchen.com
THAI GINGER CARROT SOUP (PRESSURE COOKER ... - MY FOOD STORY
From myfoodstory.com
RECIPES > SOUPS > HOW TO MAKE CARROT PEANUT SOUP (LACTO ...
From mobirecipe.com
CARROT PEANUT SOUP RECIPE FOR KIDS, QUICK & EASY | ASKNESTLE
From asknestle.in
SPICY INSTANT POT CARROT SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
SKINNY CARROT POTATO SOUP WITH HONEY CREAM - AVERIE COOKS
From averiecooks.com
GLUTEN FREE A-Z : PANDEMIC CARROT PEANUT SOUP
CARROT-PEANUT SOUP (LACTO VEGETARIAN) RECIPE
From recipeland.com
EASY VIRGINIA PEANUT SOUP - A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
FROM PIN TO PLATE: THAI CARROT PEANUT SOUP - THE VEGAN WORD
From theveganword.com
VEGAN CARROT SOUP - LOVING IT VEGAN - GOOD VEGAN RECIPES ...
From lovingitvegan.com
ROASTED CARROT AND RED PEPPER PEANUT SOUP - AVERIE COOKS
From averiecooks.com
30 BEST CARROT RECIPES & IDEAS | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
VEGAN CARROT PEANUT SOUP - VEGAN RICHA
From veganricha.com
FOOD NETWORK RECIPES CARROT SOUP - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love