Creamy Thai Carrot Soup with Basil
Thai-inspired, 8-ingredient, 30-minute carrot soup that’s creamy, vegan + gluten-free, perfectly sweet and spicy, and so delicious.
Ingredients
- 1 Tbsp coconut or olive oil
- 1/2 large yellow onion (chopped)
- 3 cloves garlic (diced)
- 1 pound carrots (scrubbed or peeled // chopped // 1 pound yields ~4 cups)
- 1 healthy pinch each salt and pepper
- 2 cups veggie stock
- 2 cups water
- 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
- 2 tsp chili garlic sauce (use less for less spice)
- Fresh basil, cilantro, or mint
- Full-fat coconut milk or coconut cream
- Brown sugar or agave nectar (sub honey if not vegan)
- Sriracha hot sauce
Directions
- 1
Heat a large pot over medium heat.
- 2
Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
- 3
Season with a healthy pinch each salt and pepper, then add veggie stock and water and stir.
- 4
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
- 5
Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
- 6
Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.
- 7
Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.
- 8
Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.