Carrot Velouté with Peanuts and Cilantro
Carrot velouté is one of those soups that feels elegant and comforting at the same time—silky, warm, and naturally sweet from the carrots. This version takes a simple classic and gives it a subtle twist: peanut butter for richness and cilantro for a fresh, herby lift.
The schematic method is beautifully straightforward: carrots and onion simmer gently in water until tender, then everything is blended with the cooking liquid so you keep all the flavor. At the end, peanut butter melts into the hot soup and transforms the texture into something creamy and velvety—without needing heavy cream. A small bunch of cilantro brings brightness that balances the sweetness of carrots and the nutty depth of peanuts.
It’s the kind of soup you can make on a busy day with just a pot, a knife, and a blender. It also happens to be a smart “fridge-friendly” recipe: carrots and onions are staple vegetables, cilantro is easy to swap with other herbs if needed, and the peanut butter makes the soup feel filling enough to serve as a light meal.
Serve it as a starter, a cozy lunch, or dinner with bread. It’s smooth, vibrant, and surprisingly satisfying for such a simple ingredient list.
Why You’ll Love This Recipe
• Silky texture without cream: Peanut butter gives the velouté a rich mouthfeel in one spoonful.
• Simple, reliable method: Simmer, blend, finish—minimal steps, minimal stress.
• Balanced flavor: Sweet carrots + savory onion + nutty peanut + fresh cilantro = cozy but bright.
• Flexible: Easy to adjust thickness, seasoning, and toppings to match your taste.
Equipment
• Medium pot or saucepan with lid
• Cutting board
• Knife
• Measuring spoon (for peanut butter)
• Wooden spoon
• Blender (or immersion blender)
• Ladle
• Optional: fine mesh strainer (for ultra-smooth texture)
Ingredients
Main Ingredients
• 4 carrots, peeled and diced
• 1 onion, chopped
• Salt and black pepper, to taste
• Water, enough to cover the vegetables
• 1 small bunch cilantro (stems + leaves are both useful)
• 1 tbsp peanut butter
Optional Ingredients
• A squeeze of lime or lemon (adds brightness)
• Pinch of chili flakes or cayenne (for gentle heat)
• 1 garlic clove (simmer with the vegetables)
• A handful of roasted peanuts (for topping)
• A drizzle of olive oil (for serving)
Peanut note: This soup contains peanuts. If serving guests, always check for peanut allergies and consider a swap (see Variations).
Instructions
Step 1: Preparation
-
Peel the carrots and dice them into small, even pieces. Smaller pieces cook faster and blend more smoothly.
-
Chop the onion.
-
Rinse the cilantro. If the stems are tender, keep them—cilantro stems carry a lot of flavor and blend well.
Step 2: Mixing / Assembling
This soup builds its body from the vegetables and their cooking liquid. Instead of draining, you blend everything together so the flavor stays concentrated and the texture becomes naturally velvety.
Step 3: Cooking
-
Add the diced carrots and chopped onion to a pot. Season with a small pinch of salt and a few cracks of black pepper.
-
Pour in enough water to cover the vegetables (aim for the water level to sit just above the carrots).
-
Bring to a gentle simmer, then reduce to low heat.
-
Cook for about 30 minutes, or until the carrots are very tender and break easily when pressed with a spoon.
Doneness cues:
-
Carrots should look softened and slightly darker in color.
-
The onion should be fully translucent and tender.
-
The liquid should taste lightly sweet and vegetable-rich.
Step 4: Resting / Finishing
-
Carefully blend the soup with the cooking liquid until smooth.
-
If using a countertop blender, blend in batches and vent the lid slightly to release steam.
-
If using an immersion blender, blend directly in the pot until creamy.
-
-
Add the peanut butter and blend again until fully incorporated and silky.
-
Add the cilantro (start with most of it, saving a few leaves for garnish if you like). Blend until the soup turns bright and uniform.
-
Taste and adjust seasoning with more salt and pepper.
-
If the soup is too thick, add a splash of hot water and blend briefly to reach your preferred consistency.
Serve warm, topped with a few cilantro leaves (optional).
Tips & Notes
• For the smoothest texture: Blend longer than you think you need. Carrots become ultra-silky with an extra 30–60 seconds of blending.
• Control thickness easily: Use less cooking liquid for a thicker velouté, more liquid for a lighter soup.
• Peanut butter choice: Smooth peanut butter disappears into the soup best. Natural peanut butter works too—just stir it well first.
• Season after blending: Carrot sweetness becomes more noticeable after blending, so final seasoning at the end gives better balance.
• Common mistake to avoid: Boiling hard can reduce the liquid too much and dull the fresh finish. Keep it at a gentle simmer.
Variations
Ingredient Variations
• Add brightness: Finish with a squeeze of lime/lemon for a fresher, lighter feel.
• Add warmth: A pinch of chili flakes or a tiny spoon of curry powder can bring gentle heat.
• More depth: Simmer with a garlic clove, then blend it in.
• Extra nutty topping: Sprinkle chopped roasted peanuts on top for crunch.
Protein Alternatives
• Top each bowl with shredded rotisserie chicken for a more filling meal.
• Add crispy chickpeas for a vegetarian protein crunch.
• Serve alongside a turkey or veggie sandwich for an easy lunch plate.
Dietary Variations
• Vegetarian: Naturally vegetarian as written.
• Dairy-free: Naturally dairy-free as written.
• Vegan: Naturally vegan as written (just ensure your peanut butter has no added dairy).
• Nut-free: Swap peanut butter for sunflower seed butter or tahini (tahini gives a sesame-forward flavor and still stays creamy).
Storage & Make-Ahead
• How to store leftovers: Cool completely, then store in an airtight container.
• Refrigerator duration: Up to 4 days.
• Freezer instructions: Freeze up to 2 months in portions. Thaw overnight in the fridge.
• Make-ahead preparation tips: This soup is ideal for meal prep. Make a full batch, portion it, and reheat gently when needed.
Serving Suggestions
• Serve with crusty bread, toast, or pita.
• Pair with a simple salad (cucumber, greens, or a citrusy slaw).
• Top with cilantro leaves, a swirl of olive oil, or chopped peanuts.
• For a cozy dinner, add grilled cheese or a warm sandwich on the side.
Time Breakdown
• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
Servings : 4
Nutritional Information (Per Serving)
(Estimated; varies with carrot size and peanut butter brand.)
• Calories: ~120 kcal
• Protein: ~3 g
• Carbohydrates: ~18 g
• Fat: ~5 g
• Sodium: varies (based on salt added)
Frequently Asked Questions
Can I use leftovers or substitutions?
Yes. This soup is great for using extra carrots. You can substitute cilantro with parsley for a milder herb flavor. For nut-free, use sunflower seed butter or tahini instead of peanut butter.
Can I make this recipe ahead of time?
Definitely. It stores well and tastes even better the next day. Keep it chilled and reheat gently.
How do I reheat it properly?
Reheat over low to medium-low heat, stirring often. If it thickens in the fridge, add a splash of water while reheating.
Can I freeze this recipe?
Yes. Freeze in portions for easy meals. Thaw overnight and reheat gently; blend briefly if you want to restore extra smoothness.
Conclusion
This carrot velouté proves that simple ingredients can still feel special. The carrots bring natural sweetness, the onion adds savory depth, and the peanut butter creates that creamy, velvety finish that makes every spoonful comforting. Add cilantro for freshness, adjust the thickness to your liking, and you’ve got a quick, elegant soup you’ll want to repeat all season.
