This satisfying and flavor-packed carrot stew is simmered with North African spices, then sprinkled with crunchy peanuts and fresh cilantro before serving.
This is a recipe for carrot stew that I’ve been making for years. It’s absolutely delicious, both sweet and spicy, and completely satisfying. In my early days of making this one I often served it when entertaining. My former roommate warned me against this: “You can’t just serve people soup! Especially boys! They’re gonna be hungry an hour later!” Well, this is so not the case with this soup. It is thick and rich and hearty and will keep your belly full for hours, I promise.
The cookbook itself is nearly twenty years old, but still an awesome resource for delicious plant-based dishes. I received it as a gift from my step grandmother, who was herself a vegetarian during her younger years. She gave up the veggie lifestyle when she married my grandfather, an Italian cook who sold her on sausage and meatballs, but remained one of the few individuals who met my choice to go meatless at a young age with complete understanding. She always encouraged me to be creative and nonconformist. When I was very young, she was that family member who gave me (awesome) creativity oriented gifts – art kits, flower presses, “un-coloring books” and the like. When I got older she gave me this book, and lots of accompanying wisdom. I always felt that our shared bond of vegetarianism, or in her case former vegetarianism brought us closer, and was surprised to find that people such as herself were experimenting with veganism and raw diets before I was even born, like, way back in the seventies. Holy crap! And here I thought I was the first in a wave of raw food revolutionaries back in 2002.
Grandmom Naoma passed away nearly three years ago. I miss our talks and her insight, and will always appreciate her support for my choices, such as that to go vegetarian, as well as her accompanying guidance. This post is for her.
Gingery Carrot Stew with Peanuts and Cilantro
- 1 medium onion diced
- 4 cloves of garlic minced
- 1 tbsp. fresh ginger grated
- 2 tbsp. olive oil
- 5 cups vegetable broth
- 1 tbsp. ground cumin
- 1 tsp. dried coriander
- 2 tsp. ground cinnamon
- 1 medium potato or sweet potato depending on how sweet your carrots are and how sweet you like your soup, diced into about one inch cubes
- 2 lb. carrots chopped
- 1 tbsp. chili paste or to taste
- 2 tbsp. raw sugar
- 1 cup orange juice
- 1/3 chopped fresh cilantro
- chopped or crushed roasted peanuts about 1/2 cup
Heat oil in large saucepan over medium heat.
Add onions and cook until soft, about five minutes.
Add garlic, ginger, and spices. Continue to sautee about two more minutes.
Add broth, carrots and potato. Cook, uncovered until carrots and potato are soft, about twenty minutes.
Process veggies and broth in food processor, in batches if needed. I like to leave just a few carrot chunks.
Return mixture to saucepan.
Add chili paste, sugar and orange juice, and additional heat if needed.
Ladle into bowls and top with cilantro, peanuts, maybe some extra chili paste or sriracha, and perhaps some cashew cream if you're feeling ambitious.