Carrot peanut soup

This soup is awesome.  If you like things spicy, add some more chiles. The first time I served it I added *way* too much chile for my crowd - oops!  Since then I’ve mellowed it down a bit, and I serve minced chile peppers on the side for folks who want more kick.



  • 1 chile perrón (if you don’t have these, a serrano or a jalapeño would work fine), de-seeded and minced
  • 4 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons oil (vegetable or olive, though peanut oil would probably be awesome - or sesame - but I can’t get those…)
  • 10 carrots, chopped
  • 2 potatoes, chopped
  • 1 cup of peanuts, blended with 1 cup of water
  • 1 handful of cilantro, chopped
  • Salt to taste


  1. Sauté the chili, garlic, and ginger with the oil in a large pot for 5 minutes
  2. Add carrots and potato. Cover with water.
  3. Bring to a boil, reduce heat and simmer for 20 minutes
  4. In a food processor or a blender, puree the carrot mixture until smooth. Add water to get desired thickness.
  5. Just before serving add salt, peanuts and cilantro.

Serves 4-6 for main course (add some nice bread!)

Serves 8 for first course

Related Posts Plugin for WordPress, Blogger...

Leave a Reply