Roasted carrot soup with peanut butter

Serves 6-8 | prep time 15 minutes | oven time 30 minutes | total time 40 minutes


  • 1 kg carrots, peeled and cut in halve
  • 2 sweet potatoes, peeled and cut in halve
  • Olive oil (for baking)
  • 1,5 L vegetable broth, 2-3 cubes
  • 1 red onion, peeled and sliced
  • 1 red pepper, sliced
  • 3 garlic cloves, finely chopped
  • 3 tbsp peanut butter
  • Raw peanuts, crushed and roasted
  • 400 ml Abbot Kinney’s Coco Start
  • Handful fresh parsley


  1. Preheat the oven to 180 °C degrees and line baking sheet with parchment paper.
  2. Put the carrots and potatoes on the prepped baking sheet, rub in them in with some olive oil and slide into the oven for 25-30 minutes.
  3. After 15 minutes, first put water on the stove for the vegetable broth and bring to a boil.
  4. Put a big soup pot on the stove and fry the onion in some olive oil for around 5 minutes.
  5. Add the red pepper and the garlic and fry for another 3 minutes.
  6. Add the roasted veggies from the oven as well as the vegetable broth and the peanut butter. Stir well and let it boil for around 10 minutes.
  7. In the meantime, roast the crushed peanuts in a dry frying pan.
  8. Blend the soup with a food processor or hand blender.
  9. Serve on a deep plate or in a bowl and dress with a big spoon of Coco Start, parsley leaves and some peanuts. Season with pepper & salt.

carrot soup

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