I’ve been making curried carrot soup for years – it’s a favorite of ours, especially during the cooler months. When I came across a spicy version from Moosewood Restaurant, I just had to marry my soup with theirs and make this version using Peanut Butter & Co. The Heat is On peanut butter, which makes this soup so simple to put together. If you like a lot of heat, replace the Old Fashioned Smooth peanut butter with an equal amount of The Heat is On. Since this soup will be pureed, there’s no need to waste time perfectly chopping your veggies. Make it easy on yourself and use your food processor.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 1 hour and 5 minutes
Yields: 4 servings
Ingredients
1 tablespoon grapeseed or neutral flavored oil
1 medium white onion
1 large clove of garlic, minced or grated on a microplane
1 pound of carrots, peeled
1 stalk of celery
½ teaspoon kosher salt, or to taste
¼ teaspoon white pepper, or to taste
4 cups of water or vegetable stock, divided
1 tablespoon The Heat Is On peanut butter
1 tablespoon1 tablespoon Bragg’s Liquid Aminos seasoning (to make this gluten-free) or soy sauce
Juice from 1 small lime
¼ cup chopped roasted unsalted peanuts
4 lime wedges
Procedure
1. Heat the oil in a heavy bottomed soup pot over medium low heat. While the oil is heating, use the thick slicing attachment on your food processer to quickly slice your onion. If you don’t have a food processor, cut the onion about ¼-inch thick. Add onion to the pot, toss with the oil, and cook for five minutes or until onions begin to soften. Add garlic and cook until fragrant.
2. While onions are cooking, slice the carrots and celery in your food processor. Alternatively, chop into rough pieces. When garlic is fragrant, add sliced carrots, celery, salt, pepper, and 3 cups of water. Cover and bring to a boil. Reduce to a simmer and cook until carrots are very tender.
3. Remove from heat. Add The Heat is On and Old Fashioned Smooth peanut butters, Bragg’s Liquid Aminos or soy sauce, and lime juice. Use an immersion blender to puree until smooth, adding up to one cup of water or vegetable stock to get a nice consistency. If you don’t have an immersion blender, this can be pureed in batches in a food processor or blender. Taste and adjust salt and pepper as needed.
4. Ladle soup into warm soup bowls and garnish each portion with a tablespoon of chopped peanuts and a wedge of lime.
Tags: Carrots, Dinner, Gluten-free, Lunch, Old Fashioned Smooth, Peanut butter, Refined sugar-free, Soup, Spicy, The Heat is On, Vegan, Vegetables, Vegetarian
15 Responses to The Heat Is On Peanut Butter Carrot Soup
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It’s so cold outside. I could use this.
This looks like a really yummy recipe. I am going to make it as soon as I get my hands on some Peanut Butter & Co down here in Texas! You guys gotta get into HEB grocery stores, the brand is only available in Whole Foods.
This looks so delicious and I really want to make it but I don’t have a food processor. Would a blender work instead? Unfortunately with my counter space I only have the cooking utensil essentials!.
Hi Genevive! Yes, you could use a blender – just make sure to puree the soup in small batches and remove the plug in the lid. Cover it with a towel before turning on the blender – this will allow steam to escape and will prevent the lid of your blender from popping off.
Wow – a soup with not one but TWO kinds of peanut butter! I especially like the chopped peanuts on top instead of croutons or crackers! Perfect to make for my friend who is a celiac. But I didn’t know that soy sauce had gluten in it!
Well, I need to get some of that The Heat Is On Peanut Butter! This soup sounds delightful Amy. Thanks for the inspiration!
I would have never thought to use Peanut Butter in soup!! WONDERFUL! Can’t wait to try this! Soup is a favorite in our house!
I love this recipe! I do a similar one with sweet potatoes and am definitely going to add the peanut butter next time.
I have experimented with The Heat is On, most notably as a “sauce” for seared pork tenderloin medallions. After the medallions are cooked, I drizzle each one with just a few drops of toasted sesame oil, then remove them from the pan, stir in a generous tablespoon of The Heat is On peanut butter and a generous pat of butter. Once it’s all melted and combined, I pour the sauce over the medallions. I serve it with brown rice and a veggie for a quick and satisfying weeknight supper. The veggies are tasty and handy for “mopping up” the extra sauce.
I will definitely try your soup recipe! It sounds yummy.
This looks delicious. I’m wondering if I can do it with a food processor instead. I’ll give it a shot!
This sounds fabulous – I am a soup and peanut butter fanatic, and I’ve been wanting to try a carrot soup! Thanks for a great recipe!
This looks super yummy! I LOVE The Heat is On PB!!!
The Heat is On is the last flavor at PB & Co that we haven’t tried – but this soup sounds DIVINE. Will definitely be trying that one soon while we wait for sunnier times to come to Wisconsin!
This soup looks nutritious and something my kids may eat! Excellent!!!
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