Sweet Peanut Soup
This Cantonese-inspired sweet peanut soup is super nutty, creamy, and silky-smooth! Made with only 7 ingredients and naturally sweetened, it's a fabulous warm dessert for any peanut lover!
Equipment
Ingredients
- 1 cup (165 g) raw peanuts
- 2 and 1/2 cups (600 ml) water
- 1/2 cup (120 ml) full-fat coconut milk
- 1/4 cup (60 ml) maple syrup
- 1/2 tsp (2 ml) vanilla extract
- 3 tbsp (30 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 about 1 minute.
- 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 2 and 1/4 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
Start with raw peanuts. Starting with raw peanuts gives you more control over the roasting process. I found the sweet spot to be 12 minutes in the oven, then 3 minutes with the oven off. This results in 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.
Adjust the thickness to your liking. You can make the soup thicker or thinner by using more or less sweet rice flour. I would just recommend not using more than 5 tablespoons, or your soup will end up with a custard consistency.
