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Prep time
15 minutes
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Cook time
15 minutes
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Serves
10
Author Notes
A lot of ingredients, but not a lot of work. Just throw it all in one pot, and feed a crowd, or just your family and have leftovers for a week of healthy soup lunches. It's the kind of soup that tastes better as the days go on, so make it ahead if you'd like! Don't forget to garnish with cilantro and a crunchy chopped peanut! —hardlyhomemade
Ingredients
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2 tablespoons
olive oil
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2
red peppers
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1
onion (diced)
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2-3 tablespoons
minced garlic
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2 tablespoons
ginger paste
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2 tablespoons
tomato paste
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1/2 teaspoon
coriander
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1/3 teaspoon
cumin
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12 ounces
frozen sliced carrots (1 bag)
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1 cup
creamy peanut butter
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28 ounces
can crushed tomatoes
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1 quart
vegetable stock
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1
can coconut milk
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1 cup
creamy peanut butter
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1
can white beans (drained and rinsed)
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Optional chopped peanuts and cilantro for garnish
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Optional can of drained chickpeas for an extra boost of protein
Directions
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In a large pot heat olive oil over medium heat. Add onions, and peppers sauté until softened, about 3-4 minutes.
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Add in ginger, tomato paste and garlic and stir until fragrant about 1 min. Add the seasoning and cook for another 2 minutes, stirring, until paste darkens.
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Add the crushed tomatoes, stock, coconut milk, carrots, beans and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 10 minutes, until carrots are tender.
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Taste the soup before adding salt. Depending on your other ingredients salt content, it may not need anymore salt. Add a pinch of pepper. Adjust to your own liking.
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Serve warm topped with cilantro and crushed peanuts. Enjoy!
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