Peanut Soup- Vegan
My goddaughter was in town for an unexpected visit. It is always a joy to spend time with her. I was planning dinner for us and wanted to make it special. Gwen is vegan, and this peanut soup came to mind as a perfect first course.
It’s a simple soup with a creamy texture and just a hint of heat. You could make it spicier, of course. Gwen likes spicy foods, so I knew she would like it. She even added extra hot sauce to hers.
If your only experience with eating peanut butter is on a sandwich or in cookies, you might be surprised at just how good this soup tastes. I have made it with almond butter, but still prefer it made with peanut butter. This is a vegan recipe, but you could use chicken stock, if you like. It freezes well, too.
Peanut Soup
2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 T. sugar, optional
1 c. chopped green onions
Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Add sugar if soup is not sweet enough. I never add the sugar, but some people do. Warm gently and serve with green onions on top. You could also top with chopped peanuts, for a little crunch. Serves 6-8.
Peanut Soup
Peanut Soup
I taught a vegetarian cooking class yesterday at the Nature Center for the University of Mount Union. One of the dishes we had was a peanut soup. Rich and flavorful it was a big hit with the students. I think you will like it, too. A different way to eat peanut butter for a lot of us. You could use almond butter or cashew butter instead of the peanut butter, if you like.
Peanut Soup
2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 c. chopped green onions
Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Warm gently and serve with green onions on top. Serves 6-8.
