Spicy Carrot Peanut Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 122.3
  • Total Fat: 5.1 g
  • Cholesterol: 0.7 mg
  • Sodium: 737.8 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Spicy Carrot Peanut Soup calories by ingredient
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Introduction

Moosewood Daily Special 1999 Moosewood Daily Special 1999
Number of Servings: 7

Ingredients

    1 tbsp oil
    1 lg onion, thinly sliced or chopped (about 2 cups)
    2 lbs carrots, peeled and thinly sliced
    1 celery stalk, thinly sliced
    1 tsp salt
    1 tbsp Chinese chili paste (I used Thai)*
    6 cups water
    2 tbsp peanut butter**
    3 tbsp soy sauce
    2 tbsp fresh lime juice
    a few fresh lime wedges

Directions

* - (or use fresh stemmed and chopped chile serrano and 2 minced garlic cloves)
** - (or use freshly ground peanuts. Grind 1/2 cup unsalted peanuts in a blender or small food processor and add to soup before pureeing it)
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1. In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt, and chili paste. Saute on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil.. Lower the heat and simmer until the carrots are soft, about 25 minutes.
2. Stir in the peanut butter, soy sauce, and lime juice. In a blender, puree the soup in batches (or use an immersion hand blender). Reheat, if necessary.
3. Serve with lime wedges.

Serving Size: Yields about 8 cups

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