PEANUT, CARROT & SWEET POTATO SOUP

Sep 7, 2019 | Recipes

Peanut, Carrot & Sweet Potato Soup – Soup 1 of 3 

Thick, velvety, healthy are just a few ways to describe this Peanut, Carrot & Sweet Potato Soup!  I made this soup with two others. They are all Vegan & Grain Free.  They also use similar or the same ingredients. Each has its own unique flavor with the minor ingredient variation. All three end up using a bag of carrots, one bunch of celery and a total of 2 onions for the base. The total price for the ingredients used in all 3 soups was $40.00. Each soup serves 5 – 1.5 cup servings. It took me about 2 hours to make all 3. These recipes are a quick and inexpensive way of making lunch and dinner for the week. Since most of the ingredients are the same, there is very little waste.

PREP TIME 10 minutes

COOK TIME 25 minutes

TOTAL TIME 35 minutes

INGREDIENTS

  • 2 tablespoons, oil (grape seed or olive oil)
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric powder
  • 1-pound sweet potatoes, chopped
  • 3 medium carrots, chopped
  • 4 cups low sodium vegetable broth
  • 1 TBSP Apple Cider Vinegar
  • 2 tablespoons natural peanut butter (no sugar added)
  • salt & pepper to taste
  • 1 tbsp chopped cilantro
  • ½ cup chopped peanuts

INSTRUCTIONS

  1. Preheat oven to 400 degrees. On a baking sheet toss ½ of the sweet potato and 1 chopped carrot with 1 tbsp of oil, and a pinch of salt and pepper. Cook for 15 – 18 minutes or until the sweet potato is soft with a fork. Set aside.
  2. In a large cooking pot, heat 1 tbsp of oil over medium heat. When the oil is hot, add the onion. Sauté for about 2 minutes then add celery. Cook for 3 more minutes.
  3. Add the chopped garlic, garam masala & turmeric. Sauté for another minute until garlic is fragrant.
  4. Add remaining chopped sweet potato & carrots. Stir ingredients together to coat. Add the stock. Bring to a boil, then reduce heat down to simmer. Cover and let simmer for 20 minutes, or until potatoes + carrots are fork tender. Add the apple vinegar and stir in the peanut butter until melted.
  5. Remove the pot from the heat. Use an immersion blender to process until smooth.
  6. Add roasted carrot and sweet potato. Allow to heat up.
  7. Season with salt and pepper to taste.
  8. Serve in a bowl, and top with chopped peanuts and chopped cilantro.

NUTRITION INFORMATION:

YIELD: 6 servings

SERVING SIZE: 1.5 cups
Amount Per Serving: CALORIES: 159 SATURATED FAT: 1.2g SODIUM: 173.1mg CARBOHYDRATES: 13.5g FIBER: 3.3 SUGAR: 5.3g PROTEIN: 3.7 g