Thai-style Carrot and Peanut Soup

A delicious thai-inspired soup with carrots, peanut butter and coconut milk.

Ingredients for 2 portions:

300 g Carrots

2 Stalks cellery

1 Clove garlic

1 Tablespoon Neutral oil

500 ml Vegetable stock

75 ml Coconut milk

1-2 Inches fresh ginger

30 g Peanut butter (about 2 tablespoons)

1/2 Tablespoon Sriracha sauce

1 Tablespoon Soy sauce

Juice of 1/2 lime

1 Hand full fresh coriander leaves

1 Tablespoon peanuts (optional)

Total time: 30 minutes

Peel the carrots and garlic. Chop the Carrots, garlic and celery roughly. Heat the oil in a medium sauce pan and fry the vegetables on medium heat for about 5 minutes. Add the vegetable stock and coconut milk and bring to boil. Peel the ginger, chop roughly and add it. Let the soup simmer on low heat for about 20 minutes. While the soup is cooking, chop the peanuts and coriander leaves, then roast the peanuts in a small frying pan on medium heat for 2-3 minutes. Remove the soup from the stove, add the ginger and peanut butter and blend until smooth. Add sriracha sauce, soy sauce and lime juice to taste. Serve the soup sprinkled with coriander and roasted peanuts.

Thai-style carrot and peanut soup with coconut milk
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
343 calories
27 g
0 g
25 g
8 g
9 g
497 g
1757 g
11 g
0 g
14 g
Nutrition Facts
Serving Size
497g
Servings
2
Amount Per Serving
Calories 343
Calories from Fat 216
% Daily Value *
Total Fat 25g
39%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 1757mg
73%
Total Carbohydrates 27g
9%
Dietary Fiber 7g
26%
Sugars 11g
Protein 8g
Vitamin A
514%
Vitamin C
29%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300 g Carrots
  2. 2 Stalks cellery
  3. 1 Clove garlic
  4. 1 Tablespoon Neutral oil
  5. 500 ml Vegetable stock
  6. 75 ml Coconut milk
  7. 1-2 Inches fresh ginger
  8. 30 g Peanut butter (about 2 tablespoons)
  9. 1/2 Tablespoon Sriracha sauce
  10. 1 Tablespoon Soy sauce
  11. Juice of 1/2 lime
  12. 1 Hand full fresh coriander leaves
  13. 1 Tablespoon peanuts (optional)
Instructions
  1. Peel the carrots and garlic.
  2. Chop the Carrots, garlic and celery roughly.
  3. Heat the oil in a medium sauce pan and fry the vegetables on medium heat for about 5 minutes.
  4. Add the vegetable stock and coconut milk and bring to boil.
  5. Peel the ginger, chop roughly and add it.
  6. Let the soup simmer on low heat for about 20 minutes.
  7. While the soup is cooking, chop the peanuts and coriander leaves, then roast the peanuts in a small frying pan on medium heat for 2-3 minutes.
  8. Remove the soup from the stove, add the ginger and peanut butter and blend until smooth.
  9. Add sriracha sauce, soy sauce and lime juice to taste.
  10. Serve the soup sprinkled with coriander and roasted peanuts.
beta
calories
343
fat
25g
protein
8g
carbs
27g
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