Low Carb African Peanut Soup. I probably do not have enough soup recipes on this site but this one is a dandy. There are no hints of any sweetness in it as I have substituted daikon radish for high carby sweet potatoes but don’t kid yourself-This. Is. Good. The bottom right picture is the same bowl of soup as above only with the addition of za’atar and black seeds (no not black sesame seeds-these are a totally different and healthy animal all together. I have made it plain in several recipes that I love, love, love the combination and they can also be seen on the Eggplant Soup as well as on the salad with Lemon Tahini Mint Salad Dressing. Once you have used them, I doubt you would ever give them up. If you are interested, you can read more here: The Blessed Seed and they are both readily available in almost any Middle-Eastern Grocery.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 T Olive Oil
- 2 Small Chopped Onions
- 1 Lb Daikon Radish
- 2 Cans Diced Tomatoes (Including Juice)
- 2 T Curry Powder
- 2 T Crushed Garlic***
- 7 C Water
- 2 T Chicken Base***
- 1 t Cayenne Pepper
- 1½ C Smooth Peanut Butter (Sugar Free)
- Large Can Coconut Milk (Divided Added Last And Swirled In As Garnish)
- Chopped Cilantro (Garnish)
- Chopped Peanuts (Optional And Not Necessary)
- Salt & Pepper If Needed (Taste First)
- Finely slice and chop radish.
- Heat olive oil in a large stock pot. Add curry & onions and cook, for about 1 minute.
- Add water, chicken base (or stock), garlic, cayenne, radish, & diced tomatoes, and bring soup to a boil.
- Turn down heat, cover , and simmer for 45-60 minutes or until daikon is very tender.
- Add peanut butter, salt (if needed) and stir well to combine.
- Remove from heat and with an immersion blender on high, blend until completely smooth.
- Mix in ½ can of coconut milk.
- Put in bowl, drizzle on more coconut milk and garnish with cilantro and chopped peanuts.
- 10 Servings
- 223 Calories, 7.8g Protein, 16.1g Fat, 11.9g Carbs, 4.1g Fiber, 7.8g Net Carbs
- Be careful as the amount of this soup can easily get away from you.
- Do not boil coconut milk as there is plenty of residual heat to make it hot.
- If you let the soup sit for any length of time stir it before service.