Ingredients
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For the soup base:
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1 large onion, diced
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2 cloves garlic, minced
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1 tablespoon olive oil (optional)
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2 carrots, diced
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1 stick celery, diced
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1 medium sweet potato, peeled and cubed
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1 can full-fat coconut milk (14oz)
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1 cup unsweetened almond milk
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper (or more to taste)
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1 teaspoon ground ginger
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1 bay leaf
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Salt and black pepper, to taste
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For the creamy peanut butter sauce:
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1 cup natural peanut butter
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1/2 cup unsweetened almond milk
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1 tablespoon cornstarch
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1 tablespoon maple syrup (optional)
Directions
Subtitle: A delicious and hearty vegan soup packed with protein from peanuts, sweet potatoes, and chickpeas, perfect for cool fall evenings!
Ingredients:
For the soup base:
* 1 large onion, diced
* 2 cloves garlic, minced
* 1 tablespoon olive oil (optional)
* 2 carrots, diced
* 1 stick celery, diced
* 1 medium sweet potato, peeled and cubed
* 1 can full-fat coconut milk (14oz)
* 1 cup unsweetened almond milk
* 1 teaspoon smoked paprika
* 1/2 teaspoon cayenne pepper (or more to taste)
* 1 teaspoon ground ginger
* 1 bay leaf
* Salt and black pepper, to taste
For the creamy peanut butter sauce:
* 1 cup natural peanut butter
* 1/2 cup unsweetened almond milk
* 1 tablespoon cornstarch
* 1 tablespoon maple syrup (optional)
Instructions:
Directions:
1. In a large stockpot over medium heat, combine the onions, garlic, olive oil (if using), and a pinch of salt. Saute until the onions are translucent and starting to brown, about 10 minutes.
2. Add the carrots, celery, sweet potato, coconut milk, almond milk, smoked paprika, cayenne pepper, ginger, bay leaf, and enough water to cover all the vegetables. Bring the mixture to a simmer and cook uncovered for 20-25 minutes or until the sweet potatoes are tender.
3. Meanwhile, make the creamy peanut butter sauce by combining all the ingredients in a small bowl and whisking well. Set aside.
4. Once the sweet potatoes are tender, remove the bay leaf and puree the soup with an immersion blender until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending.
5. Return the soup to the stockpot and stir in the reserved creamy peanut butter sauce. Heat through and serve immediately.
Serving suggestions:
This hearty and satisfying soup pairs perfectly with crusty bread, rice, quinoa, or any grain of your choice. You can also top it off with chopped green onions, sliced avocado, or even a sprinkle of nutritional yeast for added creaminess. Enjoy!
Nutrition facts per serving (approximate):
Calories: 300 | Fat: 24g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 500mg | Fiber: 10g | Sugar: 15g | Protein: 15g
Total Time: 45 minutes + preparation time
Steps
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1
Done
|
In a large stockpot over medium heat, combine the onions, garlic, olive oil (if using), and a pinch of salt. Saute until the onions are translucent and starting to brown, about 10 minutes. |
|
2
Done
|
Add the carrots, celery, sweet potato, coconut milk, almond milk, smoked paprika, cayenne pepper, ginger, bay leaf, and enough water to cover all the vegetables. Bring the mixture to a simmer and cook uncovered for 20-25 minutes or until the sweet potatoes are tender. |
|
3
Done
|
Meanwhile, make the creamy peanut butter sauce by combining all the ingredients in a small bowl and whisking well. Set aside. |
|
4
Done
|
Once the sweet potatoes are tender, remove the bay leaf and puree the soup with an immersion blender until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending. |
|
5
Done
|
Return the soup to the stockpot and stir in the reserved creamy peanut butter sauce. Heat through and serve immediately. Serving suggestions: This hearty and satisfying soup pairs perfectly with crusty bread, rice, quinoa, or any grain of your choice. You can also top it off with chopped green onions, sliced avocado, or even a sprinkle of nutritional yeast for added creaminess. Enjoy! Nutrition facts per serving (approximate): Total Time: 45 minutes + preparation time |
|
6
Done
|
In a large stockpot over medium heat, combine the onions, garlic, olive oil (if using), and a pinch of salt. Saute until the onions are translucent and starting to brown, about 10 minutes. |
|
7
Done
|
Add the carrots, celery, sweet potato, coconut milk, almond milk, smoked paprika, cayenne pepper, ginger, bay leaf, and enough water to cover all the vegetables. Bring the mixture to a simmer and cook uncovered for 20-25 minutes or until the sweet potatoes are tender. |
|
8
Done
|
Meanwhile, make the creamy peanut butter sauce by combining all the ingredients in a small bowl and whisking well. Set aside. |
|
9
Done
|
Once the sweet potatoes are tender, remove the bay leaf and puree the soup with an immersion blender until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending. |
|
10
Done
|
Return the soup to the stockpot and stir in the reserved creamy peanut butter sauce. Heat through and serve immediately. Serving suggestions: This hearty and satisfying soup pairs perfectly with crusty bread, rice, quinoa, or any grain of your choice. You can also top it off with chopped green onions, sliced avocado, or even a sprinkle of nutritional yeast for added creaminess. Enjoy! Nutrition facts per serving (approximate): Total Time: 45 minutes + preparation time |
