Creamy Thai Carrot Soup with Basil

I just finished it. I doubled the onions & garlic and used organic powdered peanut butter. I didn’t have the garlic chili sauce but will in the future. It was amazing!

This is delicious! I made it exactly to the recipe. It was so easy! I used an immersion blender (an old one) and a hand mixer so didn’t get it quite as smooth but still surprisingly creamy and rich tasting.

I’ve never commented on a recipe I have made before (and I’ve made tons over my many years of cooking). However this one deserves accolades! Truthfully I was a bit skeptical about the results but I needed a quick weeknight dinner and had carrots I needed to use up soon. I was blown away when I tasted this from my blender. The flavor was sweet yet slightly spicy with a deep complex flavor profile in the back. I think my husband was even more impressed there was no dairy and only a handful of whole ingredients. My kids gobbled it up (which is a true testament to how good it is)! I’m coming to you for all my vegan meals, YAY!!

This soup was absolutely delicious. It does just take 30 minutes but only if you’ve already chopped up your carrots, onion and I added garlic. I used a 1/4 cup peanut butter in lieu of 1/3, added basil to the carrots while cooking in lieu of topping and I used regular Heinz Chili Sauce since I added the garlic during the sautéing stage. If you like it hot, then add your hot sauce. I was looking for something healthy to eat after Thanksgiving and I had a lot of carrots left over – and wow – I was more than pleasantly surprised

Man oh man, I love this soup! Definitely a keeper for us. Thanks so much for the recipe!

Another winner, thanks Dana.

I made a small batch because of several picky eaters, but everyone enjoyed it. So next time, everyone can have more than 1/2 cup. Great flavor blend.

I made this and have had four requests for it again. So flavourful and yet vegetarian- great for our diverse family. The peanut butter puts it over the top! Judith

I prepared this soup to recipe last night as I had a ton of extra carrots (thanks Costco)… OMG! I could not be more pleased! It’s creamy, slightly sweet and had my taste buds in heaven. I can’t believe how easy it was to make. I will definitely serve this at dinner parties. The only modification I made was… I added roasted carrot leftovers from yesterdays dinner. It gave it a bit more texture…

Thank you!

I actually cannot believe how good this soup is, considering how few ingredients there are. I also love that you can basically adjust the ratios for taste. My boyfriend added a little more sriracha than intended but I loved it because I love spicy foods. If you don’t want the carrot taste to be overwhelmed by peanut butter, just add a little at a time but we actually found you just needed to blend it more and let it sit on the heat a bit more to get the flavours more incorporated.

I just made this for the first time and I think it’s going to become a favourite! So delicious and satisfying. The colour is delightful too. Thank you!

I added juice of half a lime at the end, which I thought complimented the other flavours really well.

I’ve made this soup several times since discovering the recipe 2 years ago and I just love it. Talk about comfort food! I make it on rainy days, I make it because I already have everything on hand, I take it to Girls Weekend away… any excuse. Thank you for sharing it!

family raved about this soup! you had me sold when you wrote “if you ever wished you could drink peanut sauce”. another thing i loved about this soup aside from the taste was that it was a complete meal, it has your carbs, protein and fats.

This is such a simple, Cheap and very tasty soup. Always make it when I have organic carrots to use up (which is very often) just thought I would add that this soup pairs perfectly with pumpkin seeds for extra nutrition. Thumbs up yet again Dana :)

This soup is really good! Just made it with half the water to use as a sauce over baked tofu and it’s really tasty!
Thanks for sharing!

Wow, this soup is amazing! So warm and comforting. I love the richness the peanut butter adds! Thank you so much for sharing, will make this again and again.

This is so delicious! Added sweet chili sauce as I didn’t have chili garlic sauce. Also, I didn’t have any vegetable broth so I used just water and 1-1/2 lbs of baby carrots. It was still wonderful and I plan on having it for lunch tomorrow. Thank you for the recipe, it’s a keeper.

Great way to use your leftover carrots! The simple ingredients and prep time resulted in a delicious, healthy and hearty product! This recipe has been added to my Fall favourites collection!

I love making this soup! I usually throw in fresh ginger and extra siracha for an extra kick!

I also had a huge bag of carrots that I needed to use. I loved the sound of this recipe and I loved this soup more the next day. I ate right after cooking and the heat didn’t have time to really open up. This is a great, super easy soup to make that I’ll put in my recipe set. I did double the amount of garlic chili sauce as I like a little more heat and considered that the original recipe is meant for all….not too spicy. It didn’t taste too much like PB, but even if it had…..it is fully in the title and description that it will taste like PB.

This was absolutely fabulous! I’ve tried regular carrot ginger soup and it’s not to my taste, but this soup (with the very clever addition of PB), is just incredible. I reduced the amount of PB in my soup, and used just 2 heaping tablespoons of it- and that was just enough not to overwhelm the carrots. Also added some fresh ginger and turmeric for a richer colour and antioxidant boost. Didn’t have chilli oil either, so I used some smoked paprika instead and it had just enough of a kick for me.

It is delicious. I’m trying to eat more of a variety of vegetables, so would even make this without the peanut butter. I did add the coconut milk. Wonderful. Can’t wait for my husband and son to try it!

I was hesitant to try this since I’ve had carrot soup in the past and I very much disliked it, but this recipe is amazing! I substituted 2 cups of coconut milk for the 2 cups of water. Next time I’m going to add some ginger and maybe some “fall spices” (like cinnamon, nutmeg, etc.). Will definitely try again and would 10/10 recommend :)

I’ve made this twice now and both times so delicious! It’s really feeling and just so full of flavour. Thank you for sharing!

My favourite soup to have on hand for quick lunches during the week! I sub almond butter (for this and all peanut butter recipes) and it’s delish! HIGHLY recommend chopped fresh basil on top! ?

Oh my goshness, this is GOOD! And I don’t even like carrots, haha! We just happened to have a bunch at home, and there’s obviously always abounding amounts of pb around. So last night I needed to make a quick, light and easily heated lunch for my hubby and I as well as our babysitter to eat today, so this one popped up in the right moment. I threw it together last night (AND got a chance to try out my new blender – YAY!) and served it today and loved every spoon of it! Such a keeper!! Cheap, quick, healthy, vegan, gluten-free and soy-free, with ingredients I usually have around.
Thanks for this, I would never have thought to combine pb with carrots but now that’s the only way to do it :D

Delicious! Was serving to a typically carnivorous crowd alongside a pea and ham soup and this was the preferred!! Loved all the options for modifications too :)

This soup was so delicious that I didn’t bother using a spoon, but drank it straight from the bowl. The 2 tsp of chili sauce was a tad spicy for my little ones, but I thought it was perfect. Next time, I’ll plan to add the chili sauce to the individual bowls.

SO DELICIOUS!!

This soup is wonderful! I’ve topped with herbs, and tried it with crumbled cashews and golden raisins for a different twist…ty for sharing!

Delicious. Made it twice now. I love it my 2 year old loves it. Easy, filling and vegan! Thanks for the recipe!

This is delicious! The peanut butter adds just the surprise the carrot soup needs. A little extra Sriracha adds another surprise! Family loves it!

I just made this, using your siracha and minced garlic substitute for the chili garlic sauce. Topped with chopped peanuts and siracha. Amazing. Who knew a bag of leftover carrots could taste so frickin good!

I LOVE this recipe!
Since I’m a baby when it comes to spiciness and too broke to get chili garlic sauce I sautéed the veggies in a mix of chili oil and peanut oil.
Mine didn’t turn out as creamy :( but my package of baby carrots maybe wasn’t big enough?
Im hoping I can make this delicious soup last longer by using it as a sauce with rice!

I actually started roasting my carrots with a bit of olive oil before I found a recipe but with soup in mind. Used my pressure cooker on the onions, chicken broth, garlic cloves and a few large crowns of broccoli I had to use up. Added the roasted carrots in after a few minutes of pressure and pureed it all together. Next I stirred in the peanut butter, a little more onion powder, fresh cilantro as I didn’t have fresh basil and some hot pepper sesame oil to taste. Wish I would have had some fresh basil. Topped it with a few chopped peanuts plus served the sesame hot sauce, slice of lime, and more fresh cilantro on the side. Thank you for the inspiration.

I made this once before and it was delicious. I crave this taste and I’m borrowing a blender to make it this weekend. Thanks for the recipe, it rocks!

Absolutely loved this recipe! I swapped out the stock for plain water to reduce the added salts and hidden anythings, used Asian Chilli Paste as it was the closest thing I had in the fridge and then adjusted the peanut butter and chilli quantities to taste as I threw in a couple more carrots than you suggested. WELL, WHAT A TREAT! This is like an entire Thai feast in a bowl! Buzzing that I made enough for a weeks worth of lunches! Thank You!

The soup was very easy to make but I was a bit afraid of the peanut butter,
after making the soup I indeed did not enjoy the peanut butter in the soup; for my personal taste it was too strong.

Might be weird, but I used the soup as spread on my crackers the next day and really enjoyed that!
Next time I’ll make the soup, I’ll skip the peanutbutter, but that’s just my personal taste!

Just made this for a late lunch. So good. The peanut butter totally made it in my opinion. I used a combination of carrots and squash as I have forgotten about the kobacha we have stored for winter :-X I also didn’t have veggie stock, so used a bone broth instead. Served with a splash of cream, maple syrup, and extra garlic chilli sauce.

I screwed it up, and it was still good! So this is what happened…I added 4 cups of water (I doubled the recipe) and then when I asked my husband for the veggie stock that he just went to the store to get, he had gotten veggie broth….so I added massel “chicken” flavor broth to the four cups and added four cups of the broth. So the soup ended up really soupy, and not creamy and i think this is why. However, it was still really good and on the up side…less calories per serving??
On another note- the comment section should be at the top…this website has way too many pics and it takes forever for it to load (at least on my device…maybe it’s just me?) and scroll to the end. And also, every time I navigate away from the page and then come back it brings me right back to the top…then I have to scroll back down to the recipe. :)

Two words: Simply amazing. Thanks for the incredible recipe!!!

I made this soup yesterday and just had it for lunch today. I tasted it yesterday and was in love. But the day after, the flavors are even more intense and it was so filling. I’ve already sent the recipe to 3 other people to try as well. It was easy, it was quick, and it was delicious. I cannot wait to try more of your recipes!

My husband litterally inhaled it and begged for more! This soup was delicious!!!!!!I wasn’t expecting it to be so creamy . I felt so surprised that I could actually make soup like this. None of the blendtec soups taste like this! I’m so glad I found you Minimalist Baker sister lady!

I made mine slightly different.
1. I added Shredded chicken !!!!
2. I didn’t have garlic chilli sauce so I just used 2 chilli s and a clove of garlic yum!
3. I only had powdered Peanutbutter (pb2) so I added grapeseed oil to the pb2 until I got the correct consistency

My husband litterally inhaled it and begged for more! This soup was delicious!!!!!!I wasn’t expecting it to be so creamy . I felt so surprised that I could actually make soup like this. None of the blendtec soups taste like this! I’m so glad I found you Minimalist Baker sister lady!

I made mine slightly different.
1. I added Shredded chicken !!!!
2. I didn’t have garlic chilli sauce so I just used 2 chilli s and a clove of garlic yum!
3. I only had powdered Peanutbutter (pb2) so I added grapeseed oil to the pb2 until I got the correct consistency

Delicious! I doubled the recipe (maybe 2.5x) and added all chicken stock, instead of veggie and water, for a little more flavor. I also added a chopped red chile and extra garlic (5 cloves) and onion (5 small onions). I didn’t have cilantro, which i love, so topped with some chopped cashews and a bit of heavy cream. We were also out of coconut milk and no chili garlic (hence chili and extra garlic). I also added one medium sweet potato and a spoonful of brown sugar, plus extra salt. I tinker with recipes a lot for personal pref, but only if the starting recipe is great like this one. The peanut butter addition is genius. Add more or less to suit your taste buds.

OMG Loved this soup, we made it with homemade peanut sauce (what we had on hand) & it was AMAZING!!! so simple & so good.

Thank you.

Absolutely THE BEST! I added a couple of tsp of finely chopped sauteed ginger, as well.

Just made this and added both sweet Thai chili sauce and some red curry sauce. Absolutely delish!!!

A big hit,thankyou for sharing

I looked up carrot soup recipes because I had a bag of carrots that needed using, but I did not expect to actually like carrot soup. This is delicious! I’m not sure how this recipe makes plain ol’ peanut butter taste like warm, freshly roasted peanuts, but it does! It’s also very filling. I paired it with some fresh-baked bread, which also turned out well for me today. I feel like such an accomplished cook :P

The peanut flavor is strong, but she did say it was like drinking peanut sauce through a straw. I happen to like it. If peanuts are not your thing, this recipe probably isn’t for you.

The only substitutions I made were to use vegetable stock instead of chicken, and I left out the garlic chili sauce. I didn’t know what it was, and i don’t like spicy stuff anyway.

I loved this! Ended up putting this over pasta and wow, what a good choice! It would’ve been even better if the pasta was over some greens like kale or arugula to brighten it up, but it was still delicious! Would add more garlic next time

My mom and I made this soup tonight, and we both think it’s absolutely delicious! We quadrupled the recipe and swapped out veggie broth for chicken broth. Other than that, we stuck to the recipe. The flavor is just right– I honestly don’t see how you could be disappointed with this soup if you like both carrots and peanut butter. (I’m a bit confused by the comments saying it tastes like straight peanut butter. That wasn’t my experience at all). This was such an easy recipe with minimal cleanup. I’m sure we’ll be making it again. We skipped the toppings out of laziness, but agreed the soup could easily be dressed up for a dinner party.

Excellent soup……I used red thai curry paste, a whole small jalepeno that I seed, left the small garlic cloves whole and placed everything otherwise instructed as ingredients into the early sautéing step, which increased to 10 + minutes before adding all vegetable broth for the liquid. I topped the end product with a tablespoon of lemon juice, a circle of sriracha, small sour cream dollops and topped that with fresh thai basil, and cilantro! YUM! I saw other people comment that the peanut butter was overwhelming, but not so for my palate. Thank you!