Roasted Carrot and Red Pepper Peanut Soup
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Averie Cooks · by Averie Sunshine★ 4.7 (6)

Roasted Carrot and Red Pepper Peanut Soup

NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 11%
CARBS 19G28% OF CAL
5G FIBER0G ADDED7G INTRINSIC7G OTHER7G TOTAL SUGAR
FAT 21G67% OF CAL
7G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy blender soup made with roasted carrots, red peppers, and peanuts in coconut milk. This comforting, naturally vegan soup is hearty, naturally gluten-free, and ready in an hour.

mainamericansoupdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound carrots (peeled and chopped into about 1 1/2-inch chunks)
  • 1 very large or 2 medium red bell pepper (deseeded and sliced into 4 to 6 large wedges)
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 14- ounce can coconut milk (I used Trader Joe’s Light Coconut Milk)
  • 1/2 cup peanuts (unsalted, salted, plain, honey roasted or your favorite type or 1/4 cup creamy peanut butter)
  • 1 1/2 tablespoons agave (maple syrup, or honey, optional and to taste)
  • optional seasonings - any used are to taste - red pepper flakes
  • optional additional vegetables to roast with the carrots and peppers- garlic
PREP
20M
SODIUM
525MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.