Roasted peanut carrot soup from What to Cook When You Don't Feel Like Cooking (page 237) by Caroline Chambers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any nut butter for peanuts and Honeycrisp apples for Pink Lady apples.

  • allison_678l9r on January 21, 2026

    Cut the carrots in half and use 2 sheet pans to get a little more color on the carrots. Just 1 sheet pan just makes everything steam instead of roast.

  • EatinSnax on December 29, 2025

    If you’ve ever wanted to eat peanut sauce with a spoon, this soup is for you! This was dead simple to make, healthy, and we enjoyed it. I wanted a little more heat, so I drizzled some chili crisp on top which brought the soup up a notch. Peanut was definitely the dominant flavor over the carrots, but the slow-roasted carrots provided a nice sweetness without needing any sugar.

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