The Best Carrot Coconut Soup

Carrot Coconut Soup |

I may be a food blogger and a self-professed foodie, but I’ll be the first to admit that not every meal I make hits it out of the park.

In fact, a lot of what we eat is pretty regular and comforting, but not elaborate.  We eat a ridiculous amount of spinach-feta omelettes.  Not to mention, the more I’ve been experimenting with recipe development, the more abject failures I’ve been generating in the kitchen.  Like the time I made salted caramel pots de creme and shattered a baking dish all over the kitchen and in the pots de creme themselves, and actually had to think long and hard about just how unsafe they were to eat.

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Carrot Red Lentil Soup

Okay.  So, for the past weeks, we’ve shrouded ourselves in denial of the fact that the season is, indeed, changing.  I, for one, am still wearing capri pants on a regular basis, and do not consider my lake-playing days to be at an end just yet.  There’s this to do for at least another couple weeks still:

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West African Peanut Soup

West African Peanut Soup

I’ve told you about my soup-making history.  I worked in a cafe making soup and slinging coffee for a year before starting university and hurtling my way towards my current slacks-wearing, computer-sitting existence.  Though I’m thankful that I no longer carry that lingering smell of espresso and fried onions on my clothes, I like to make soup every now and again and think back on the simplicity of those days.

One of the biggest hits at the cafe was this West African Peanut Soup.  It’s a little spicy, warm, rich, and very easy to make.

West African Peanut Soup |

Here’s what you need:

  • 1 can crushed tomatoes (not drained of juices)
  • 1 can crushed pineapple (half drained of juices)
  • 1 onion, chopped
  • 2 cloves garlic, chopped finely
  • 2 tbsp. smooth peanut butter
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • Dash cayenne pepper
  • Salt and pepper to taste
  • Cilantro and peanuts to garnish, if desired

Here’s what you do:

Saute the onion and garlic in the olive oil in the bottom of a medium-large pot.  Once the onion is translucent, add in the cans of pineapple and tomatoes.  Heat until the mixture is bubbling and add in the peanut butter and seasonings.

Let the mixture cool slightly and blend using a food processor or immersion blender.  Taste, and add more salt/pepper or even peanut butter to suit your preferences (if you add peanut butter, make sure your soup is warm enough to melt it so that it’s fully incorporated).  You can also add a bit of water to make this soup less thick.


Recipe is a Jessie original