Roast Carrot Soup with Peanut butter and chilli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 129.0
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 847.2 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Roast Carrot Soup with Peanut butter and chilli calories by ingredient
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Number of Servings: 4


    8 good sized carrots, peeled and diced.
    2 garlic cloves, peeled and crushed
    A splash of olive oil
    sea salt and freshly ground pepper
    2tbsp peanut butter
    750ml - 1ltr warm veg stock
    pinch of chilli powder
    handfull fresh mint
    a squeeze of lime


Preheat oven to 200*c/Gas 6. Place a roasting tin in the oven to heat up.

Add the carrots, garlic and a splash of olive oil to the hot roasting tin. Season with salt and pepper. Roast till the carrots have coloured and are mashably tender, about 30mins.

Blend the carrots, peanut butter and some of the stock to make a thick, smooth mash. Add chilli powder to taste. Mix in a handful of fresh mint to counter the chilli heat.

Trickle and stir in enough stock to get the soup as thick or thin as you like. Season to taste and finish with a squeeze of lime juice.

Serving Size: 2 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user BADGEREYES.

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