Carrot Masala Peanut Butter Soup Recipe


A few simple pantry staples can be turned into this delicious hearty soup. Garam masala is the perfect spice mix to build a lot of flavour, and pairs so well with peanut butter. It’s a simple meal to prepare, and delicious to serve with toasted sourdough bread. Drizzle some olive oil over the slice of bread, and toast on a grill.

This soup also freezes well, so you can make ahead on a meal prep Sunday for a quick mid-week meal.


Ingredients (3-4 servings):

1 large onion, roughly chopped

750 gram carrots, peeled and roughly sliced

6 slices root ginger (5 Rand coin size)

1 Tbsp Garam Masala

2 C vegetable stock

2 C water

1/3 C peanut butter (no sugar or salt added)

Coconut oil for frying

Drizzle of coconut cream or milk for serving



Add some (coconut) oil to a large pot, and sweat the onion on low heat for about 5-8 minutes, until soft and translucent. Add the carrots and ginger and continue to cook on low to medium heat. Add the garam masala and stir well to give the carrot mix a good coat. Continue to cook for about 5 minutes, stirring regularly. Add the stock and water, increase the heat to bring to a simmer. Lower the heat and simmer for about 30 minutes, lid on (leaving a small opening).

Remove from the heat and use a slotted spoon to transfer the carrots and onions along with a little stock to the OmniBlend jug. As the OmniBlend is a powerful blender, be careful blending hot liquids as this can create a vacuum and splash the lid off. Rather blend with very little liquid, and remove the cap from the lid and insert the tamper. Use a tea towel to hold the lid, leaving a small opening with the tamper to let the heat escape. Start blending at low speed, and blend until smooth. Add the peanut butter, and blend again. Return to the pot, and stir into the remaining stock in the pot.


For serving, toast some sourdough bread, and drizzle some coconut cream or milk over the soup. The perfect winter warmer!


Find more soup recipes here.

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