Creamy Thai Carrot Soup with Basil

Creamy Thai Carrot Soup with Basil

from pin.it
Entrée
30 min
224 kcal / serving

Thai-inspired, 8-ingredient, 30-minute carrot soup that’s creamy, vegan + gluten-free, perfectly sweet and spicy, and so delicious.

Ingredients

  • 1 tbspcoconut or olive oil
  • ½ largeyellow onion ((chopped))
  • 3 clovesgarlic ((diced))
  • 1 poundcarrots ((scrubbed or peeled // chopped // 1 pound yields ~4 cups))
  • 1healthy pinch each salt and pepper
  • 2 cupsvegetable broth
  • 2 cupswater
  • ⅓ cupcreamy or crunchy salted natural peanut butter (use less for a less intense pb flavor)
  • 2 tspchili garlic sauce ((use less for less spice))
  • fresh basil, cilantro, or mint
  • full-fat coconut milk or coconut cream
  • brown sugar, maple syrup, or agave nectar ((sub honey if not vegan))
  • sriracha hot sauce

Directions

  1. 1

    Heat a large pot over medium heat.

  2. 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. 3

    Season with a healthy pinch each salt and pepper, then add vegetable broth and water and stir.

  4. 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. 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. 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. 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. 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.