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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.
I adapted this creation from a recipe found in Fields of Greens. 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.
Carrot Stew Tips
- Leftover carrot stew will keep in a sealed container in the fridge for about 3 days.
- This stew is naturally gluten-free!
- Use carrots that are fresh! They should be plump, bright in color, and firm. These carrots will be sweet and flavorful.
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Gingery Carrot Stew with Peanuts and Cilantro
This satisfying and flavor-packed carrot stew is simmered with North African spices, then sprinkled with crunchy peanuts and fresh cilantro before serving. CourseEntree, Soup CuisineAfrican, American Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4 -6 Calories 316 kcal
Ingredients
- 1medium oniondiced
- 4garlic clovesminced
- 1tablespoonfresh gingergrated
- 2tablespoonsolive oil
- 5cupsvegetable broth
- 1tablespoonsground cumin
- 1tablespoonsdried coriander
- 2teaspoonsground cinnamon
- 1medium potato or sweet potato(depending on how sweet your carrots are and how sweet you like your soup) diced into about one inch cubes
- 2poundscarrotschopped
- 1tablespoonschili pasteor to taste
- 2tablespoonsraw sugar
- 1cuporange juice
- ⅓chopped fresh cilantro
- chopped or crushed roasted peanutsabout ½ cup
Instructions
- 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.
Nutrition FactsGingery Carrot Stew with Peanuts and CilantroAmount Per Serving (1.5 cups)Calories 316Calories from Fat 166% Daily Value*Fat 18.4g28%Saturated Fat 2.8g14%Sodium 973mg41%Potassium 749mg21%Fiber 4.2g17%Sugar 15.9g18%Protein 12.9g26%Calcium 70mg7%Iron 5mg28%* Percent Daily Values are based on a 2000 calorie diet.« Cashew Soba Noodle SaladMexican Barbecue Veggie Bowls »
Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!
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