This post may contain affiliate links. Please read our disclosure policy.
Introducing sweet peanut soup!
After bringing black sesame soup, here is another sweet soup full of peanut flavor! It takes just 20 minutes to prepare and makes the perfect warm snack or dessert!
This recipe is heavily inspired by my sweet black sesame soup and uses similar ingredients. It’s super creamy, smooth, not too sweet, a bit salty, and so peanutty! Plus, it has a nice coconut flavor as well. Let’s do it!
We start with the peanuts that we will roast in the oven. Why roast the peanuts yourself? I first tried with store-bought roasted peanuts, and while it was good, it was missing that deep-roasted peanut flavor.
By starting with raw peanuts, we can have more control over the roasting process. I found the sweet spot to be 10 minutes in the oven and then 3 minutes in the oven turned off. The results are perfectly roasted peanuts that are golden brown and almost brown on the outside. That deep roast will bring a lot of flavor to the soup.
Once our peanuts are roasted, remove the skin by rubbing them in a clean towel. Transfer to a blender, add water, and blend to make peanut milk!
Next, you want to strain the milk through a nut milk bag to end up with a silky smooth texture.
Finally, pour the peanut milk into a saucepan, add full-fat coconut milk for extra creaminess, maple syrup to sweeten, a good pinch of salt (essential!), and glutinous rice flour to help it thicken. Bring to a boil and cook until the soup has thickened. You can adjust how thick or thin you want the soup with more or less flour.
Serve warm topped with roasted peanuts, toasted sesame seeds, and, if you are feeling fancy, a drizzle of toasted sesame oil!
This sweet soup makes a healthy-ish afternoon snack when you are craving something sweet and nutty! Along with the black sesame soup, it’s one of my favorite snacks to have in front of a movie on a rainy day. These soups have that comforting factor; it’s warming, rich, and delicious!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Save this recipe!
Enter your email below and I’ll send it to your inbox!
Plus, you will receive new recipes every week!
Sweet Peanut Soup
Ingredients
- 1 cup (150 g) raw peanuts
- 1 cup (235 ml) water
- 1/2 cup (120 ml) full-fat coconut milk
- 2 tbsp (30 ml) maple syrup
- 1/4 tsp vanilla extract optional
- 2 tbsp (20 g) glutinous rice flour
- 1/4 tsp salt
- for topping: roasted peanuts, toasted sesame seeds
Instructions
- Preheat oven to
350 °F (175°C). - Roast the peanuts. Arrange the raw peanuts on a baking sheet lined with parchment paper. Roast for 12 minutes, stirring once halfway through baking. Then, turn off the oven and leave the peanuts inside for another 3 minutes. Remove from the oven and let cool for about 20 minutes.
- Blend. Transfer the roasted peanuts to a blender and add the water. Blend on high speed for 15-20 seconds or until smooth.
- Strain. Place a nut milk bag over a medium-sized saucepan. Pour the peanut milk into the nut milk bag. Squeeze with your hands to strain the milk. You should end up with roughly 1 and 3/4 cups of peanut milk.
- Add the remaining ingredients. Next, add the coconut milk, maple syrup, vanilla extract, sweet rice flour, and salt. Whisk until everything is well combined.
- Thicken the soup. Heat over medium-heat for 5-7 minutes, whisking constantly until the soup thickens. Divide between small serving bowls, garnish with roasted peanuts and toasted sesame seeds, and enjoy!
- You can store this soup in the refrigerator for up to 4 days.
Notes
- The nutritional information for this recipe is just an estimate.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Thank you so much for this simple and wonderful recipe. We’ve already made it twice and really enjoyed it both times. Didn’t have rice flour and used tapioca starch instead which made it a bit thicker but still very enjoyable.
Oh thanks Maria, glad you enjoy this peanut soup 😉
Hooray, I’ve been looking forward to this one – thank you! I’ll be trying it out as soon as my raw peanuts arrive (it’s hard to find them raw in my area).
Hope you will like it 🙂