Creamy Thai Carrot Soup with Basil

I just made this and it was wonderful! Had a bunch of baby carrots I wasn’t really eating and wanted to use. I added some Old Bay to mine (Maryland girl, here!) and it was just great! I used an immersion blender and I was wondering if there’s any way to get the carrot just a little finer?

This soup is fantastic. It’s easy to make, hearty, and soothing. I’ve been sick with the flu for three days and wanted to soup that was more than just broth. This fit the bill but I will definitely be making it again.

This tasted like peanut butter. Just peanut butter. Without any other spices to balance it the result was one note and underwhelming.

I just made this soup and it was absolutely delicious! I didn’t have any coconut milk on hand so I dropped a spoonful of plain Greek yoghurt into each bowl which added creaminess and nicely balanced the heat of the chilies. So glad to have discover your site; I can’t wait to try more recipes!

sounds delish ! I was wondering, would anyone know what 1/3 cup of peanut butter is in tablespoons or even weight? thanks

This is really good and felt good on this rainy cool day. Added coconut milk (1/2 cup) to the recipe and for a garnish, used a little sesame oil adding to the Tai flavour. Yum, thank you so much for helping vegans find wonderful, easy to make foods.

I made this to freeze so I had some Gluten free dairy free options for an upcoming house guest. I cut down the peanut butter based on other reviewers suggestion and tasting. When I had about 1/2 cup that did not fit in my freezer container I finished this up and added more peanut butter because I was low on protein intake that day. I loved the extra peanut butter. I could taste the carrot, hot ginger garlic sauce and lots of peanut goodness. Delicious, I will make again.

I LOVED this – easy, simple and healthy. Great use for a whole bag of baby carrots I had left from a party. I added a few splashes of fish sauce and it upped the Thai flavor!

I love this recipe! I subbed in almond butter and added hakurei turnips and cauliflower in with the onions/garlic/carrots :) thanks!

Trying to become a vegetarian, I came across this recipe and I knew I had to try it. Instead of chili I added a teaspoon of curry paste and it came out super tasty. I love the touch of peanut butter. Great recipe :)

whoops forgot to post the star rating

this is amazing! i added a little bit of lime but that is probably just a personal preference! Thanks so much for the recipe.

Outstanding. Made it as a starter for a dinner party. I loved it! A definite keeper! Thanks for posting.

Can I make this soup a day before serving?

I came across this when looking for a soup to make in the office for our SouperTuesday’s. We try and keep them vegan and this looks to die for so I will be making it next week and cant wait! :-)

What chili garlic sauce do you use? Is there a brand you prefer? The soup looks good. Adding it to my list of future recipes to make.

I made this and it was a [Donald Trump voice here] “UUUUUUUUGE!” success for the small dinner party. One of my guests asked for the recipe, and a week later invited me over for her variation. She used chicken stock instead of vegetable stock. She used that stock to pressure cook a cup of roasted/salted peanuts to soften their texture. (We live in that swath of the South where boiled peanuts can be purchased along roadsides all summer.) These peanuts add an almost crunchy bite in the soup. To kick up the vegetable/heathy aspect of the soup, she added roasted, pealed, and diced red bell peppers to the finished soup. She included a variety of hot sauces on the table for us chili heads, including my favorite, naga chili oil. I asked her for the recipe in return.

Hi Dana,

Really love the simplicity, elegant photography and concept of this soup.
I would love to reduce a bit of the peanut butter to suit my taste.

Thanks for the recipe.

KP Kwan

My friend and I made this soup last night and we are both in LOVE!!! It was quick and easy to prepare and super duper flavourful! We are not vegan, and added in a splash of cream; also a healthy dose of sriracha and garlic salt. Mmmm… definitely a soup to try!

Insanely good

i made this tonight and the peanutbutter killed it and NOT in a good way. So disappointed and a waste of veggies and time. I don’t kNow anyone who will eat this soup now. Disheartened.

Made this exactly as stated. Served it with a drizzle of agave, a swirl of coconut cream and slivered basil. The favors were amazing. I also used a generous amount of sir racha which bumped up the heat again. After dinner, everyone kept going back for cups of soup to drink.

I would like to thank the creator of this recipe.. It is truly delicious and amazing. I added raw pumpkin seeds for garnish and it was amazing. Thank you for creating something so perfect. My taste buds are weeping with joy.

Not much to say but yummy. Adding peanut butter was a plus. I loved it.

I just made this soup and it is delicious! I tried it first without coconut milk and then decided to add half a can…and I wish I didn’t! This recipe is great as is!

This is delish!!! I bought a bunch of carrots from our local farmers market and it was perfect! I accidentally used 2 tbsp of chili garlic sauce instead of 2 tsp, but luckily I love spice!bi also used chicken stock because that’s what I had on hand and it was fine. I will definitely cook this recipe again!!!

Loved this! I replaced the chili garlic sauce with a chili-lime indian-style pickle to give it the citrus tang I’m used to getting from Thai food, and 1/3 can of coconut milk.

We garnished with cilantro. So much yum. Thank you!

Love this soup! The color is mesmerizing!

One suggestion I have is that the garlic seems to be over cooked and bitter in this soup. I followed the directions and added the garlic with the rest of the ingredients and left to cook for the 20 mins (after being sautéed… I didn’t burn the garlic). I have never had luck adding garlic with the main ingredients and cooking/simmering for long periods of time. I suggest cooking the garlic separately until just barely browned and then added to the rest of the ingredients when pureeing. I wonder if others have run into problems with the garlic becoming bitter?

Delicious! and easy!

I made the soup today but just tweaked a few ingredients and it was spectacular! I used chicken stock instead of veggie stock and I topped it with chopped up crunchy bacon. The soup was so easy to make and absolutely delicious. Thank you for posting!

Excellent!

I made a couple of changes – added fresh ginger and used veggie stock for all the liquid because we just made a fresh batch. At the end of the day, the flavor was nice but a little too subtle for me. I added half a can of coconut milk and that made it perfect. Thank you for the recipe! I love PB and am happy to find another way to incorporate it into my cooking.

Simply awesome!!!

Thank you for the great recipe! Tried it and loved it. I don’t really measure when I cook and your instructions and ingredients were well laid out.

Best,
Jas

P.S. a humble suggestion, can you move the ‘leave a comment’ box before the comments? I’m on my phone and it took a lot of scrolling to find this box.

I made this for lunch today! Can I just say D-Lish! It is so thick & creamy with just the right amount of sweet & spice. This is definitely my new go-to carrot soup recipe!

Could you do this in a crockpot? No stove in my house at the moment!

Can you make this recipe ahead of time?

Really loved this! I did not have the garlic sauce so cut up a small chili and added that for some heat. Will definitely make this again soon!!!

Did not rate because I changed it a little to accommodate my two year old. Left put chili sauce and used 2 teaspoons curry powder, 1/4 teaspoon turmeric and 1/4 teaspoon ginger. The rest I followed to the “t”…..Absolutely fantastic!! Thank you.

We followed the recipe exactly and it turned out very well. Thanks for posting this.

I made this tonight. Delicious. I used PB2 instead of real peanut butter to lower the fat content and it is wonderful. I also added the tiniest splash of liquid smoke. This is fabulous and will be amazing over chard or kale or spinach or any greens. Thanks so much!

I just made this for supper tonight and I’m in love with it!!
I love peanut butter and this is a great way to enjoy it with some hot sauce. I didn’t make it exactly as the recipe called for – I didn’t have some of the ingredients on hand but it turned out amazing.

I am making this tonight and believe it will be good. At the risk of sounding bitchy, but unable to keep this to myself… : Pad Thai isn’t made with peanut sauce. It is tamarind sauce and there are just peanuts on top. It is like saying that steak sauce is parsley based, because there is parsley on a steak plate.

This soup is exquisite!
I add some ginger to it.

I made this but used chicken stock instead of vegetable and fresh cilantro instead of basil. DELICIOUS! Sounds weird (carrots and peanut butter), but tastes sooo gooood.

This was delish. Using input from my 10 year old, I cut down on the pb and added more chili garlic sauce, he approved. Even my mom liked it (she loves carrots), and she thought she wouldn’t- she said carrot soup wasn’t to her taste. My dad had 2 or 3 bowls. Clearly, it was a hit, and will be made again. I’m attempting to attach a picture: not sure it will work- ThaiCarrotSoup.jpg

As soon as I saw this recipe, and read how easy it is I decided to make it right away. I didn’t have vegetable broth but I think what I used as a substitute was even more fitting…Swanson brand Thai Ginger broth. I also didn’t have chili garlic sauce so I used Sambal Oelek. I ended up adding some agave syrup too. This recipe was so delicious. Next time I will make even more so I can freeze some, great recipe, thanks for sharing!

I just made your Thai carrot soup. It is so delicious!!!! I used soy butter since we are a nut free home. I also blended some coconut milk with the soup. I didn’t have the chili garlic sauce, so I used harisa flavored oil from Crystal City Olive Oil Co. and added a little cumin and turmeric. I can’t wait to serve this for company, and will definitely be making more of your recipes.

Thank you!!!!!

I was searching for a new carrot soup recipe when I found this and it just seemed so strange to add peanut butter that I had to try it. I don’t do a great job of measuring when I make soup, just throw stuff in a pot and see what happens. This was absolutely the best “experiment” I’ve ever tried! So good, peanut noodles without all the carbs. Thank you! I have a whole list of variations I want to try now.

This looks incredible – I will definitely be making this next week! So nice to see a delicious new recipe with ingredients I already have in the kitchen. Thanks Dana!

This has easily become one of my favorite recipes! I absolutely love this soup. I make two changes to the recipe when I make it: I leave out the onion because I hate them and toast some coconut to mix in. I always half this and just use a big spoonful of peanut butter. This soup is getting me through this winter! Thank you so much for this wonderful recipe :)

Just made it and velvety is such a great description! :)

Great recipe! I made a few changes- added fresh ginger, lemon, and chili oil. I used only about a teaspoon of peanut butter. Thanks for the base recipe.
I definitely suggest the lemon juice! This made all the flavors feel deeper and brighter.

The color and flavors are incredible. I doubled the recipe the second time I made it because I can’t get enough!

Delicious! No chile/garlic in the house. Used tabasco…yum yum!

Thank you. I have a broken arm and I needed a simple recipe for a cold winter evening. This was great!

this soup was fantastic! thanks for the recipe.

I can’t hardly believe how good this is – I saw this recipe and happened to have all the ingredients already (which NEVER happens… this is a dream!) – I am totally not a soup eater, but this may convert me.

I was LIT’rally dipping carrots in a peanut butter jar while looking for a recipe to use up the 4 lbs of carrots that had accumulated in our fridge. Dropped everything and made it, even though I only had 3 of the ingredients (the third being garlic). In the end, it tasted a lot like dipping a carrot into a peanut butter jar–without the peanut-buttery knuckles. All good. Thanks.

This was AMAZING. I could not get enough of it!! I kept eating and eating – the most moreish thing I’ve eaten in a long time. And I had to keep reminding myself about how healthy it was!! I toned down the PB but added some coconut flesh and ginger :) beautiful!

This recipe is delicious! I made it for dinner tonight and my boyfriend loved it! The soup was so simple to make but had such a dynamic flavor. I really think the key ingredient is peanut butter. Thank you for sparing this recipe!

I made this for Thanksgiving and everyone loved it! It’s so simple and easy. I tend to over season, so I love the minimal ingredients! I will say that using coconut oil is key to the savoriness.

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.”

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.

Check out your “nutritional information”— 239 grams of sodium would be about half a pound!!

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.

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?

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!

I had my reservations but OMGOSH. Delish. and so economical. My new fav. Thanks!

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!

Nothing can go wrong in a world where I can drink peanut sauce through a straw. This soup is all that is good and bright and amazing in this world. I see next week’s lunches coming up!

Do you think this could be made a day ahead? And have you ever served it chilled?

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!

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!!

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).

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 :)

wow, looks really delicious! One question: can i just leave the peanut butter out?

I made it today! I love it! I didn’t have coconut milk but it was still good. ☺

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

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.

Just found this website and I faling in love with the photos & the food.

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 :)

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!

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?

Made the soup tonight! Excellent! Looked just like the pictures! A keeper!

Oh my. This looks ridiculously good! Thank you

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.

So into this. I love using almond butter as a substitute too!

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!

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!

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…)

Can I sub anything for the chili garlic sauce?

ohhh this looks delicious!
xo, cheyenne

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!

You had me at peanut sauce in soup form! I love silky, rich soups so this one looks perfect for me.

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

Love those pink napkins…what a great, colorful recipe!

Yes, please!

Gah! I love that you put peanut butter in this soup! It looks heavenly!

Love the colour! And it sounds delicious :)