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Spicy Peanut Vegetable Soup

Updated: May 4, 2021

This Thai inspired soup has a lot going on but definitely worth the chopping time and has amazing health benefits. Ginger contains gingerol which has anti-inflammatory properties and the capsaicin found in cayenne, jalapenos, and chilis is linked to longevity.

Best of all, it's just really delicious!

Spicy Peanut Vegetable Soup
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Serves 12


  • 2 tablespoons olive oil

  • 1 lg. onion, chopped

  • 2 carrots, chopped

  • 3 celery ribs, chopped

  • 1 lg. sweet potato, chopped

  • 1 red bell pepper

  • 1 jalapeño, finely diced

  • 1 med. zucchini, chopped

  • 1 tablespoon fresh grated ginger

  • 1 tablespoon onion powder

  • 1 teaspoon garlic salt

  • 1 tablespoon curry powder

  • 1 tablespoon red curry paste

  • 2 teaspoons coriander

  • 1 teaspoon turmeric

  • 1/2 teaspoon chili flakes

  • 1/8 teaspoon cayenne pepper

  • 1 cup peanut butter

  • 1 14oz can chopped whole tomatoes

  • 4 cups vegetable stock

  • 2 cups unsweetened coconut milk

Garnish options: chopped peanuts, sliced lime, chopped parsley


  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, sweet potato and both kinds of peppers. Cook until vegetables start to brown.

  2. Add zucchini and all spices: ginger through cayenne. Cook until spices become fragrant, about 3-5 minutes.

  3. Add peanut butter and stir until blended. Add tomatoes, with juice and vegetable stock.

  4. Bring to a boil and reduce heat until all veggies are tender.

  5. Add in coconut milk and warm through. Serve with desired garnish.

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