Creamy Thai Carrot Soup with Basil

Creamy Carrot Soup with Peanut Butter and Basil | Thai-inspired, so creamy and delicious, perfectly spicy-sweet #vegan #glutenfree

If you’ve ever wished you could drink peanut sauce through a straw, this is the soup for you.

Carrot Soup

Since discovering Thai food years ago (as inauthentic as it may be in my world), I’ve fallen in love. I make Pad Thai for dinner (find our go-to recipe in our 31 Meals Cookbook) several times a month, primarily because we love any and every excuse to douse things in peanut sauce.

I love serving our Pad Thai with loads of fresh diced carrots for added crunch and nutrition. Carrots drizzled in Sriracha and peanut sauce is a trifecta of flavor perfection. If you’ve not experienced it, please do (immediately).

I think you know where I’m going with this…

Vegan Carrot Soup!Creamy Carrot Soup! #vegan #glutenfree

Carrot soup, you guys.

Carrot soup PLUS peanut butter, chili garlic sauce and basil. LIT’rally like drinking peanut sauce through a straw but with far less guilt and way more nutritiounal value. For the win!

Creamy Peanut ButterCreamy Carrot Soup with Peanut Butter and Basil! Creamy, whole foods, so delicious | #vegan #glutenfree

Benefits of this recipe:

30 minutes
7 ingredients (plus desired toppings)
Super easy
Mega healthy
So creamy
Perfect use for spring carrots and fresh basil
Feeds a crowd with ease
Freezes well for easy dinners/lunches later on

Plus, look at how gorgeous and colorful it is! Beta carotene much?

 

 

Creamy Carrot Soup with Peanut Butter and Basil | Thai-inspired, so creamy, spicy-sweet, and delicious #vegan #glutenfreeCreamy Carrot Soup with Peanut Butter and Basil! #vegan #glutenfree | Thai-inspired, so healthy and satisfying

So what does it taste like?! It’s

Creamy
Velvety
Comforting
Not too spicy
Perfectly sweet
Super flavorful
Peanut butter-y
Healthy
And the perfect light dinner or lunch

Carrot Soup with Peanut Butter and Chili Sauce | Thai-inspired, so creamy and perfectly spicy-sweet. #healthy #vegan #glutenfree

I highly recommend topping yours with a combination of the following things:

– Full fat coconut milk – for an extra touch of creamy decadence/sweet coconut flavor
– Sriracha or chili garlic sauce – for extra heat
– Fresh basil, cilantro or mint – for a fresh boost of herbacious flavor
– A bit of agave or brown sugar – for added sweetness

If you make this soup, let me know what you think in the comments or by taking a picture and tagging it #minimalistbaker on Instagram! I’d love to see. Cheers to healthy eats, friends!

Creamy Carrot Soup with Peanut Butter and Basil | Thai-inspired, super creamy and perfectly sweet-spicy | #vegan #glutenfree #healthy

4.8 from 16 reviews
Creamy Thai Carrot Soup with Basil
 
Prep time
Cook time
Total time
 
Thai-inspired, 7 ingredient, 30-minute carrot soup that’s creamy, vegan + gluten free, perfectly sweet and spicy and so delicious.
Author:
Recipe type: Soup, Entree
Cuisine: Vegan, Gluten Free, Thai
Serves: 4
Ingredients
  • 1/2 1 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
  • 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)
  • TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce
  • (NOT LISTED: Coconut or Olive Oil for sauteing)
Instructions
  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 2 cups of 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.
Nutrition Information
Serving size: 1 of 4 bowls Calories: 224 Fat: 14.6g Saturated fat: 2.2g Carbohydrates: 19g Sugar: 8g Sodium: 239mg Fiber: 5.7g Protein: 7.1g

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Comments

    • Sue W says

      This is a good soup, but the peanut butter kind of overwhelms the carrot. A matter of taste, no doubt, & I like peanut butter. I had leftover cooked pumpkin from Minimalist Baker Vegan Pumpkin Pie recipe (a keeper) and blended that in to bring out the veggies more. I also added one fresh chile pepper to a double recipe for depth. I know I’m getting away from the concept “minimalist” , but I had the pepper to use in the fridge. I had a bumper crop of kaleidoscope (multi-colored) carrots, so it was a good way to use them.

  1. says

    Oh my word, that’s such a delicious idea! Generally speaking I’m not keen on soups for meals, but I LOVE Thai or Thai-style food – savoury coconut and peanut flavours everywhere! And I always seem to have extra carrots to hand… This may have to be made:D

    • Dana Shultz says

      Agreed! This is a great way to use up extra carrots + I’ll eat Thai food any day. Hope you enjoy it!

  2. says

    What, you mean normal people don’t drink peanut sauce through straws? Hah! So a few months ago I was eating my Costco pack of baby carrots obsessively and loved making carrot peanut soup…but one day as I was working out I noticed that the soles of my feet had turned orange! Apparently hyper-carotene is a real thing…..still, it’s been a few months and things are back to normal (thankfully) so I think I’ll be safe to try this delicious looking soup. Thanks!

  3. Katherine B says

    Drinking peanut sauce through a straw? SOUNDS LIKE MY DREAM. Looks like I’ll be organizing an Asian-themed sunday dinner in the near future, so that I can make this….

    Speaking of which, I encouraged a (very non-vegan) friend to make your coconut curry recipe for a cookout recently, and it was DIVINE! (so obviously I’ll be encouraging him to make it again…)

    • Dana Shultz says

      Oh yay! Thanks for sharing our recipes with friends! We so appreciate it. Hope this soup makes your Asian-themed dinner BOMB-tastic. Cheers!

  4. says

    I have actually wished that I could do that! I put nut-based sauces on anything these days. I also make soup a couple of times per week and nothing beats a creamy carrot-based soup. I think I’m going to add the full amount of peanut butter for maximum peanuty taste! Yum!

  5. Lisa says

    Hi! Could you tell me what is chili garlic sauce and where it may be found in the store? Or, how much garlic/siracha sauce would you use instead? Thanks soooo much!

    • Dana Shultz says

      Sure! Use 1 large clove minced garlic and 2-3 tsp sriracha instead. Chili garlic sauce looks like this and you can find it in most Asian sections of the grocery store.

  6. says

    This recipe was delicious! When I saw this post over the weekend I immediately wanted to make it. It was quick and easy! I dipped some gluten free bread for the perfect Monday lunch. Thank you sharing this wonderful recipe. I am definitely going to add this to our list of go-to recipes.

  7. Rachel says

    I just made this and it was amazing! I’d love to make it for my husband, but he has an onion intolerance. Do you know of anything I could substitute?

  8. Kelzee says

    With peanut butter being my all-time favorite food, there was no way this recipe wasn’t going to be a hit. It was SO good. I topped it with cilantro and the garlic + sriracha combo you’ve mentioned in the comments, and served it with some super easy homemade naan. Just perfect!

  9. Sigourney says

    Made this a few weeks ago, so good and filling enough to eat on it’s own! Thanks for all the great vegan food ideas :)

  10. christine says

    Wow. I knew by the photos this soup would be fabulous but there is nothing like the velvety mouth taste and sweet, carrot, spicy, peanut butter deliciousness after you make it yourself. It actually looks just like the photos too! Yay! Thank you, Dana, for another great recipe.

  11. Leah says

    I made this soup last night and oh my gosh it was so yummy!! And so simple to make! Thankyou thankyou! I will be making many more of your recipes in the future, I love your posts. This soup was also approved by my partner!!
    Thankyou for sharing your amazing recipes with us. You are doing a wonderful thing!
    Cheers,
    Leah

    • Dana Shultz says

      Yes! It won’t be as creamy, but still delicious. Then just adjust flavors as needed (saltiness/sweetness).

  12. Rebecca says

    Hey, I have just found your website, and am currently eating this carrot soup! I must say, this is freaking delicious!!!! And I am brand new to cooking and it was so EASY! thank you VERY much, can’t wait to try more recipes :)

  13. Julie says

    i tried this recipe yesterday and IT WAS AWESOME. i am a real beginner-cook (i am 14 and i have never really cooked before) and this soup is soo easy! i added one potato though (instead of the peanutbutter).

  14. Laura says

    Thank you for this great recipe! I was going to make a roasted cauliflower soup, found your recipe and decided to combine recipes. Thank you!!

  15. says

    This sounds heavenly. I have carrots I need to do something with and this is what I’ll be making! I will e subbing sunflower seed butter for the peanut butter and I’ll let you know how that turns out. =) Thanks!

    • says

      I did sub the sunbutter for the peanut butter and it was totally fine. I added 1/3c coconut milk while blending and served with sriracha, drizzled coconut milk and basil. I also tried some with lime juice and really, really enjoyed that. Will have left overs with lime and cilantro tomorrow. Lovely recipe! Thanks!

    • Dana Shultz says

      You can definitely make it the day ahead. Haven’t tried it chilled but I’m sure it’d be delicious!

  16. says

    I made this today with crushed red pepper, curry powder and turmeric in place of chili paste. Also used coconut oil for the oil to add to the Thai theme. Delicious!

  17. SapientChinaDoll says

    Oh my gosh, just made this for a dinner party for me and a pal and it is PHENOMENAL!! I made it completely vegan with just a drizzle of agave nectar mixed in. Served with whole wheat toast and topped with fresh basil and coconut milk. Beautiful. Thanks so much for yet another incredible recipe!

  18. says

    Will be making this to share with my work mates. Is there something you would suggest to go along with this, (rolls, crackers, celery sticks, etc?

  19. Carol Burris says

    Mmmmm just made this soup. I had all the ingredients (thank you, saved me a trip to the grocery)super easy and I liked the adaptable spiciness and toppings. I am enjoying this soup so much especially after having implant surgery (soft foods only til december ). I believe I am going into a food coma–oh yes it is that good. I will be making this soup a lot. Thank you for making my dinner tonight a hit.

  20. Sue says

    I have a bunch of roasted carrots left over from the Thanksgiving meal. Who eats carrots when there are 20 other sides laden with cream and butter? So what a perfect use for said carrots!?! I have some homemade almond butter. I think a carrot almond coconut milk soup is soon to have the Vitamix whirring. Thanks for the inspiration.

  21. Bill says

    I made this today and I really like the flavors. There is one problem with the recipe, however – at least according to my calculations. One pound of carrots (which I weighed) yielded 3 cups – not 4 cups. I chopped the carrots very coarsely, so if I had truly “diced” them, then the cup yield would have been even less. I went with the weight measurement, but next time I will go with the “cups”, i.e. “4 cups” (about 1.3 lbs.) because I thought the soup was a bit thinner than it should be. I also used chicken stock since I didn’t have veggie stock.

    I used “Panda” brand chili garlic sauce, which I found on the Asian aisle in my local Raley’s (CA). It added a nice little zing but is certainly not what I would call “hot.” Next time I will add more. “Heat” is really a personal thing so my sister, for example, would probably consider this fairly tame soup (to me) “too hot to eat.”

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