Thai Peanut Soup with Kale
Prep time
Cook time
Total time
My Thai Peanut Soup with Kale is perfect for those nights when you don’t want to think about an elaborate meal, but still want something hearty and delicious. With only a dozen ingredients and 45 minutes you can have this healthy, spicy, and perfectly peanut-buttery soup on your table in no time.
Recipe type: Main, Side, Soup
Cuisine: Gluten Free, Vegan,
Serves: 4 large bowls
  • 1 Tbsp coconut oil or olive oil
  • 1 large yellow onion, chopped
  • 5 celery stalks, chopped
  • 3 cloves garlic, diced
  • 5 cup carrot, chopped (or about 1½ lbs.)
  • 1 tsp salt
  • big pinch black pepper
  • 2 cup water
  • 2 cup vegetable broth (or sub more water + extra salt)
  • ½ cup natural peanut butter (crunchy or creamy works)
  • 1 Tbsp chili garlic sauce more or less depending on how spicy you like your soup
  • 2 cup fresh or frozen kale, hard stems removed (or sub spinach)
toppings (optional):
  • fresh of dried herbs (basil, parsley or cilantro)
  • extra chili garlic sauce
  1. Melt the coconut oil in a large pot over medium heat. Once hot, add the onion, celery, and garlic. Sauté for 5-10 minutes or until veggies are fragrant and onion is translucent.
  2. Add in carrots, salt, pepper, water and vegetable broth. Bring to a boil, lower heat, and simmer covered for 10-15 minutes or until carrots are soft enough to be easily sliced with a knife.
  3. In a high speed blender (or use an immersion blender), combine soup from the pot with peanut butter and garlic sauce (you may need to do this step in batches depending on the size of your blender).
  4. Once soup is smooth and creamy, transfer back to large pot and bring to a simmer. Gently stir in kale.
  5. Serve hot with optional toppings. Leftovers keep for up to 5 days refrigerated in airtight container.
Nutrition information is a rough estimate of ¼ of the recipe without toppings
Nutrition Information
Serving size: 1 bowl of 4 Calories: 340 Fat: 19.5g Saturated fat: 6g Carbohydrates: 31.4g Sugar: 10.7g Sodium: 732mg Fiber: 7.6g Protein: 13.8g Cholesterol: 0mg
Recipe by The Local Sprout at