Roasted Carrot and Red Pepper Peanut Soup (vegan, gluten-free, soy-free)

Averie Cooks
29Ingredients
Calories
60Minutes

Ingredients

  • 1 pound carrots (peeled and chopped into about 1 1/2-inch chunks)
  • 1 red bell peppers (very large or 2 medium, 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 ounces 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)
  • 2 tablespoons agave (maple syrup, or honey, optional and to taste)
  • red pepper flakes
  • cayenne pepper
  • chili powder
  • cinnamon
  • ground ginger
  • ground nutmeg
  • garlic powder
  • onion powder
  • curry powder
  • paprika
  • parsnips
  • turnips
  • beets
  • zucchini
  • carrots
  • garlic
  • vegetables
  • squash
  • pumpkin
  • onions
  • sweet potatoes
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