I love this Almond Butter Sriracha Sauce that I use in any grain or veggie bowl. It gets the food craving going and is perfect for the cold weather. This soup is like that sauce made into a nuttier soup.

Serve the soup with croutons, crackers or veggies. Change up the spices and flavors for variations. We served ours with a good drizzle of sriracha.

It also helps that the color of the soup is so pretty 🙂



More soups from the blog

Creamy Spinach soup (GF SF)

Cremini Mushroom, Shallot, Shallot soup

Curried Butternut Soup with toasted coconut and Pepitas. GF SF

Roasted Asparagus Basil soup. GF SF

Make some warm Vegan Carrot Peanut Soup.

Carrot Peanut Soup

Allergen Information: Free of Dairy, egg, corn, gluten, soy. Use almond butter for variation.

Ingredients:

1 tsp oil

1/2 cup chopped red or white onion

3 cloves of garlic, chopped

1 inch ginger minced

1/2 cup chopped carrots

1/3 to 1/2 cup raw peanuts or peanut butter or almond butter

1/2 cup chopped tomato

1 cup coconut milk

1/2 cup water or veggie broth

1/4 tsp or more salt

1 tsp or more sriracha or hot sauce to taste

1 to 2 Tbsp maple syrup

2 tsp sesame oil

Variations:

Add a tsp of apple cider vinegar or 1/2 tsp lime zest for a tangier flavor.

Add a tsp of soy sauce.

Method:

Heat oil in a skillet, add onions, garlic and ginger. Cook until translucent. 5 minutes.

Add peanuts and cook for 2 minutes or until lightly golden. (If using peanut butter or other nut butter, add with the tomatoes in the next step). Add carrots and cook for a minute.

Add tomatoes and cook for 4 minutes.

Add coconut milk, water, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.

Cool slightly and blend until smooth. Taste and adjust spice, sweet and salt if needed. Reheat if needed.

Garnish with peanuts, scallion, sriracha and serve hot.