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Gingery Carrot Stew with Peanuts and Cilantro
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
This satisfying and flavor-packed carrot stew is simmered with North African spices, then sprinkled with crunchy peanuts and fresh cilantro before serving.
Course: Entree
Servings: 4 -6
Author: Alissa
  • 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
  1. Heat oil in large saucepan over medium heat.
  2. Add onions and cook until soft, about five minutes.
  3. Add garlic, ginger, and spices. Continue to sautee about two more minutes.
  4. Add broth, carrots and potato. Cook, uncovered until carrots and potato are soft, about twenty minutes.
  5. Process veggies and broth in food processor, in batches if needed. I like to leave just a few carrot chunks.
  6. Return mixture to saucepan.
  7. Add chili paste, sugar and orange juice, and additional heat if needed.
  8. 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.