Savory Roasted Carrot and Peanut Butter Soup with Crunchy Peanuts

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1.5 lb (680 g) carrots, peeled and chopped
• 3 Tbsp olive oil, divided
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1.5 tsp ground coriander, divided, plus extra for finishing
• 0.5 tsp ground cumin
• 0.25 tsp smoked paprika (optional)
• 4 cups (960 ml) low-sodium vegetable broth
• 0.25 cup (65 g) smooth peanut butter
• 0.5 cup (120 ml) canned full-fat coconut milk
• 1 Tbsp soy sauce or tamari
• 1–2 tsp honey or maple syrup
• 1 lemon (zest and 1–2 Tbsp juice)
• 0.33 cup (45 g) roasted salted peanuts, chopped
• 2 Tbsp chopped fresh cilantro (coriander leaves)
• Salt and black pepper

Do This

• 1. Heat oven to 425°F (220°C). Toss chopped carrots with 1.5 Tbsp oil, 1 tsp coriander, cumin, smoked paprika, salt, and pepper. Roast 25–30 minutes until tender and caramelized.
• 2. Meanwhile, sauté onion in 1.5 Tbsp oil in a large pot over medium heat for 6–8 minutes until soft and golden.
• 3. Add garlic, ginger, and 0.5 tsp coriander; cook 1 minute. Stir in vegetable broth and bring to a gentle simmer.
• 4. Add roasted carrots, peanut butter, coconut milk, soy sauce, and honey. Simmer 8–10 minutes to meld flavors.
• 5. Remove from heat. Carefully blend until silky smooth (immersion or in batches in a blender). Thin with extra broth if needed.
• 6. Stir in lemon juice to taste and adjust salt and pepper. Reheat gently if needed.
• 7. Ladle into bowls. Finish with a sprinkle of ground coriander, lemon zest, chopped peanuts, and fresh cilantro.

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Why You’ll Love This Recipe

• Deep, roasted carrot sweetness balanced by savory peanut butter and bright lemon zest.
• Velvety-smooth soup contrasted with crunchy peanut and coriander topping.
• Simple ingredients from the pantry and produce drawer, but restaurant-level flavor.
• Easy to make ahead, naturally gluten-free, and simple to adapt for vegan or dairy-loving eaters.

Grocery List

• Produce: Carrots, yellow onion, garlic, fresh ginger, lemon, fresh cilantro (coriander leaves).
• Dairy: None required; optional plain Greek yogurt for serving if desired.
• Pantry: Olive oil, smooth peanut butter, canned coconut milk, low-sodium vegetable broth, soy sauce or tamari, honey or maple syrup, roasted salted peanuts, ground coriander, ground cumin, smoked paprika, salt, black pepper, red pepper flakes (optional), bay leaf (optional).

Full Ingredients

For the Roasted Carrots

• 1.5 lb (680 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
• 1.5 Tbsp olive oil
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• 0.25 tsp smoked paprika (optional, for a subtle smoky note)
• 0.75 tsp kosher salt (or 0.5 tsp fine sea salt)
• 0.25 tsp freshly ground black pepper

For the Soup Base

• 1.5 Tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup / 130 g)
• 2 cloves garlic, minced or thinly sliced
• 1 tsp finely grated fresh ginger (or 0.5 tsp ground ginger)
• 0.5 tsp ground coriander
• 4 cups (960 ml) low-sodium vegetable broth
• 1 small bay leaf (optional)
• Pinch of red pepper flakes (optional, for gentle heat)

For Creaminess and Depth

• 0.25 cup (65 g) smooth natural peanut butter (stirred, unsweetened)
• 0.5 cup (120 ml) canned full-fat coconut milk, well shaken
• 1 Tbsp soy sauce or tamari (for savoriness)
• 1–2 tsp honey or maple syrup, to taste

For Finishing and Topping

• 1 medium lemon: finely grated zest (about 2 tsp) and 1–2 Tbsp juice, to taste
• 0.33 cup (45 g) roasted salted peanuts, roughly chopped
• 2 Tbsp finely chopped fresh cilantro (coriander leaves)
• Extra pinch of ground coriander, for sprinkling on top (optional)
• Extra coconut milk or vegetable broth, as needed to thin the soup
• Additional salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Carrots

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup (optional but helpful). Peel the carrots and cut them into roughly 1-inch (2.5 cm) chunks so they roast evenly. Place the carrots on the baking sheet and drizzle with 1.5 Tbsp olive oil.

Sprinkle over the ground coriander, ground cumin, smoked paprika (if using), salt, and black pepper. Toss the carrots directly on the tray until every piece is coated with the oil and spices, then spread them out into a single, even layer so they have room to caramelize rather than steam.

Step 2: Roast Until Sweet and Caramelized

Transfer the baking sheet to the preheated oven and roast the carrots for 25–30 minutes. About halfway through the cooking time, use a spatula to turn the carrots so they brown on multiple sides.

The carrots are ready when they are very tender when pierced with a fork and have browned, caramelized edges. This deep roasting is what gives the soup its rich, sweet-savory flavor, so do not rush this step. When done, set the roasted carrots aside.

Step 3: Build the Aromatic Soup Base

While the carrots roast, start the soup base. Heat 1.5 Tbsp olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the onion is soft and turning lightly golden at the edges.

Add the minced garlic, grated ginger, and 0.5 tsp ground coriander. Cook for about 1 minute, stirring constantly, just until fragrant and no longer raw-smelling. Pour in the vegetable broth, add the bay leaf if using, and a pinch of red pepper flakes if you like a mild kick. Bring the mixture to a gentle simmer.

Step 4: Add Roasted Carrots, Peanut Butter, and Coconut Milk

Tip the roasted carrots and any flavorful browned bits from the baking sheet into the pot. Stir to combine with the onions and broth. Add the peanut butter, coconut milk, soy sauce or tamari, and 1 tsp honey or maple syrup to start (you can adjust sweetness later).

Stir well so the peanut butter begins to melt into the hot liquid. Bring the soup back to a gentle simmer, then reduce the heat to low. Let it bubble softly for 8–10 minutes to marry the flavors. Stir occasionally to make sure nothing sticks to the bottom.

Step 5: Blend the Soup Until Silky Smooth

Turn off the heat and remove the bay leaf, if you used one. Use an immersion blender directly in the pot to blend the soup until very smooth and velvety. Move the blender around and tilt the pot slightly as needed so you do not miss any chunks.

If you are using a countertop blender, let the soup cool slightly, then carefully ladle it into the blender in batches, filling no more than halfway each time. Vent the lid (cover the opening with a clean towel) to let steam escape and blend until silky. Return the blended soup to the pot and stir together. If the soup seems too thick for your liking, add a bit more broth or coconut milk, a splash at a time, until it reaches your preferred consistency.

Step 6: Brighten, Season, and Serve with Crunchy Toppings

With the soup back on low heat, add 1 Tbsp lemon juice and 1 tsp lemon zest. Stir and taste. Add more lemon juice for brightness and balance, and adjust with additional salt, pepper, or honey/maple as needed. The flavor should be savory and nutty with a gentle sweetness and a fresh citrus lift at the end.

Ladle the hot soup into bowls. Swirl a spoonful of coconut milk on top if you like a decorative contrast. Finish each bowl with a sprinkle of ground coriander (optional), extra lemon zest, a generous handful of chopped roasted peanuts, and fresh cilantro leaves. Serve immediately while steaming hot.

Pro Tips

• Roast the carrots well. Dark, caramelized edges mean deeper flavor. If your carrots are pale after 25 minutes, give them another 5–10 minutes, keeping an eye on them.
• Use natural peanut butter. Choose smooth, unsweetened peanut butter with just peanuts (and maybe salt). Sweetened brands can make the soup cloying.
• Blend thoroughly. For a restaurant-smooth texture, blend longer than you think you need to. A high-speed or immersion blender works well; strain through a fine sieve for an ultra-silky finish.
• Adjust thickness at the end. The soup will thicken slightly as it stands. Thin with hot broth or coconut milk just before serving until it is as pourable or as thick as you like.
• Add toppings right before serving. Peanuts and lemon zest are most vibrant and crunchy when added at the last moment, not in advance.

Variations

• Spicy version: Add 0.5–1 tsp red pepper flakes when you sauté the garlic and ginger, or finish bowls with a drizzle of chili oil or sriracha for a warming kick.
• Herb-forward twist: Swap the cilantro for fresh parsley and add a pinch of ground cumin or coriander just before serving for an extra aromatic layer.
• Dairy swirl: For extra richness (not vegan), swirl in a spoonful of plain Greek yogurt or sour cream on top of each bowl along with the peanuts and lemon zest.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavor often deepens by the next day, making this a great make-ahead option. To reheat, warm gently on the stovetop over low to medium heat, adding a splash of broth or water if it has thickened. Stir occasionally until steaming hot.

For longer storage, freeze the soup (without the peanut and fresh herb toppings) for up to 3 months. Defrost overnight in the refrigerator, then reheat on the stovetop. Add the lemon zest, chopped peanuts, and fresh cilantro after reheating so they stay bright and crisp.

Nutrition (per serving)

Approximate values per serving (1 of 4): about 350 calories; 9 g protein; 24 g fat; 27 g carbohydrates; 7 g dietary fiber; sodium will vary depending on the broth and salted peanuts you use. These numbers are estimates and will change with ingredient brands and portion sizes.