Creamy Thai Carrot Soup with Basil

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Two bowls of Creamy Carrot Soup with Peanut Butter and Basil

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

Cutting board with carrots, onion, and garlic for making delicious 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 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…

*Note: you can learn about the Thai-inspired origins of sriracha and peanut sauce here and here.

Blender with carrots, onions, and broth for making homemade vegan carrot soup
Freshly pureed vegan creamy carrot soup

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!

Measuring cup filled with peanut butter for making Creamy Carrot Soup
Blender filled with Creamy Carrot Soup

Benefits of this recipe:

30 minutes
8 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?

Bowls of Creamy Carrot Soup topped with fresh basil leaves
Bowls of Creamy Vegan Carrot Soup made with peanut butter and topped with fresh basil

So what does it taste like?! It’s

Not too spicy
Perfectly sweet
Super flavorful
Peanut buttery
& The perfect light dinner or lunch

Bowls of Carrot Soup with Peanut Butter and Chili Sauce

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!

Picking up a spoonful of gluten-free vegan Creamy Carrot Soup made with peanut butter and basil

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.
Author Minimalist Baker
Bowls of Creamy Carrot Soup topped with fresh basil
4.83 from 274 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée, Soup
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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


  • Heat a large pot over medium heat.
  • Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
  • Season with a healthy pinch each salt and pepper, then add veggie stock and water and stir.
  • 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).
  • 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.)
  • Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.
  • 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.
  • 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 is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 bowl Calories: 224 Carbohydrates: 19 g Protein: 7.1 g Fat: 14.6 g Saturated Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 239 mg Fiber: 5.7 g Sugar: 8 g

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My Rating:

  1. Nikki says

    I have made this soup numerous times over the past several years. It’s delicious, filling and easy! Every time I make it for a friend, they are surprised by how good it is and then ask for the recipe. This is a staple in my house, especially in winter. I modify a bit with a little bit more peanut butter and salt. I have added brown sugar or syrup in the past, but don’t always.

  2. RC says

    I made this recipe but substituted peanut butter with almond butter, as well as chicken stock instead of vegetable stock.

    As I made it, it needed more salt, more pepper, more siracha , and a hint of maple syrup. For each individual serving, I squeezed half a lime in which gave it the complexity and depth I was looking for. I did enjoy adding in the coconut cream and basil at the end though.

  3. Marlo says

    I never comment but after making this recipe for the 100th time, here it goes! I love this recipe! So easy, delicious, healthy and filling! I do all veggie broth and I don’t mix with water and always add a squeeze of lemon. Its perfect, everyone I make for loves and an easy “what to make for dinner when I didn’t shop for dinner” go to.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Marlo! So glad you’ve enjoyed this recipe so much :)

  4. Christin says

    This soup recipe was super delicious + easy to make! I made a couple of adjustments — using 2 tbsp of peanut butter & 1 1/2 tsp of sriracha instead of chili garlic sauce, & I topped it with fresh basil & extra sriracha too. It was perfect! Thank you for another phenomenal dinner!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Christin! Thank you for the lovely review and for sharing your modifications! xo

  5. Nadine says

    This is our all time favourite soup now. I did change it by adding the can of coconut milk to it and it makes it even more decadent!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo yum! Thanks for the lovely review and for sharing your modifications, Nadine!

  6. Pam says

    I have made this several times! Delicious and one of my go tos. I like to use vegetable stock from my local Vietemese restaurant it really amps the asian flavors!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Pam. We are so glad you enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  7. Cheryl Hanna-Truscott says

    Easy and delicious. I didn’t top with anything but fresh basil because I didn’t want to waste an open can of coconut milk that I wouldn’t use for awhile, but I’m sure it would have added great additional flavor. My soup broth was thinner than I expected so next time would cut back a little on the added water but the soup was still tasty. I’ll freeze the rest and enjoy in days to come.

  8. Judith Engle says

    Two things were apparent to me this morning, I did not want to go to the store, and, I had a giant bag of organic carrots in the fridge and not much else! You are my go- to for vegan and GF recipes, so I checked you first, and wow, I’m sooo happy I did! This soup is everything you said it would be, and I am thrilled to be eating it right now. The Thai seasoning /peanut butter additions make it so smooth and flavorful. Highly recommend!

  9. Alyssa says

    This soup is INCREDIBLE! I’m terrible at following directions, I use them more as a guideline but this is one of the best “guidelines” I’ve tried. Initially I made this soup WAY too spicy so I sautéed a couple more carrots in about 2 tbsp of honey and it added the perfect amount of sweetness. I also used about half a can of coconut milk when blending the soup and it was so perfectly creamy, nutty, and spicy. I’m actually making it again tonight because it’s so easy and SO delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Alyssa. We’re so happy you enjoyed! xo

  10. Catherine says

    I go back to this recipe time and again. Always have these ingredients on hand…so easy…and the flavor is addictive. Finally made a double batch so I could have it last longer haha. Thanks so much! Yum…

  11. Sherry says

    Made creamy Thai carrot soup with basil. Should have been called Thai peanut butter. Way too much peanut butter in it. Honestly that’s all you could taste. It was terrible. A waste of time and ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sherry, we’re so sorry to hear you didn’t enjoy this one! Most readers really enjoy it, but a few have commented they would prefer less peanut butter. We wonder if the brand of peanut butter might be making a difference? Again, so sorry you didn’t have a positive experience and better luck with the next one!

    • Alyssa says

      I probably used more PB than called for and it was perfect for me! I think the thing to remember with recipes is that you’re encouraged to make them your own! If you don’t love an ingredient, add less – it doesn’t have to be as cut as dry as you’ve made it seem!

      • Sherry says

        What you just said wouldn’t apply if it is the first time you are making the recipe. Most people just follow recipe. I agree you can make adjustments next time if it’s worth the effort.

  12. Katie says

    I made this with chicken stock instead of veggie stock and heavy cream instead of coconut milk (I’m not vegan or vegetarian and had both on hand that needed to be used) and it turned out great. Smooth, rich, and velvety; so yummy!

  13. Phyllis says

    Wow this is amazing!! Perfect flavor combination. I wish people would stop being so hung up on not having the perfect Thai flavors!! It has a wonderful flavor. I did doubled the onion (used a sweet Maui onion and added brown sugar while cooking. I then topped it off with chopped basil and some lime zest. I served it with “Thai” spring rolls…:) This is going into my rotation for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Phyllis. Thanks so much for the lovely review! xo

      • Elisha K says

        I made this soup tonight for my son and I. Neither of us have ever had a soup like this before so we didn’t know what to expect. I’m happy to say it was delicious! In the future I’d put a bit less of the peanut butter though. We did drizzle on some coconut cream which added to the yumminess! Thank you for sharing this recipe ❤️

  14. Lauren A says

    This is my go to, super healthy, super fast dinner. Hard for me to love a soup so much that doesn’t have any cheese or cream😋 I live for these flavours, they meld together beautifully! Especially for guests it’s always a hit. I always have these items in the pantry. the peanut butter + vitamix combo makes for a veryyy smooth soup! Extra lime and cilantro on top! 🥰

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your guests enjoy it. Thanks so much for the lovely review, Lauren!

  15. Julia says

    This is great soup! I didn’t have Chili Garlic Sauce so I used Red Curry Paste instead. I can’t believe how good it is. I will be making this many times in the future.

  16. Cinthia says

    OMG, just made this and it’s so good! And so easy. I was a little scared, for the mixture simmering in the pot looked so watery and bland. But once in the blender it turned into a thick, rich, orange soup. We devoured it. It was fantastic.

  17. Candice says

    Followed this recipe and it did not look anything like anything like the photos. Was I supposed to drain some of the liquid? It’s pretty much just a nutty broth. Not sure where I went wrong on this. Next time I’ll just do what I normally do, buy a carrot purée and add other ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      How strange! Sorry to hear that, Candice. Did you use a full pound of carrots? That’s what thickens it.

  18. Michelle says

    Excellent creamy warming soup for a cold day! As many others, I doubled garlic and onion. I reduced peanut butter to 1/4 cup (honey peanut butter), 2 TBS fish sauce and a tablespoon of both hoisin sauce and thai red curry paste. chicken stock instead of veggie (that’s what I had). Added about one TBS ginger and tumeric to veggies as they sauted. about a 1/2 cup of coconut milk was added to the end during puree with immersion blender. Very easily and quickly done in an instant pot. INSTANT POT: saute on medium garlic and onions then 5 mins more with carrots added. That’s when I added my ginger, tumeric, curry paste and hoisen/fish sauce salt and pepper. Add water and broth. Set pot on Pressure cook high 5 mins. quick release of cooker. Opened lid when pressure was gone and added peanut butter and coconut milk. Blend with immersion blender… adjust to taste! Boom! I served it with drizzled coconut milk, a dalop of chili paste and peanuts on top for crunch. Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Michelle. Thanks so much for the lovely review and for sharing your modifications!

  19. Ro says

    Loved this recipe but like other reviews I didn’t feel the Thai flavors were really there in the base recipe. I used a whole onion, double the garlic (but I also use double the garlic because I’m crazy) and I added minced ginger (maybe like a piece the size of the top of your thumb). Instead of salt i mostly used fish sauce (not too much) and a little oyster sauce. Also I used chicken broth since I’m not veg and it’s what I had, I used maybe a cup more than the recipe called for because I wanted to thin my soup out. I also added coconut palm sugar (what I use for Thai curry) for sweetness. I only used siracha for the spice and definitely went light on the peanut butter. I topped with fresh cilantro (I sadly didn’t have Thai basil) and some chopped roasted peanuts for texture — amazing! The coconut cream at the end really did it for me. Overall a simple carrot base soup that is yum and gut-warming.

  20. Alexa says

    Loved this recipe! Awesome base that lends itself to all sorts of additions. I added extra garlic & extra chili paste, as well as ginger, lime juice, and a squeeze of hoisin sauce to suit my own personal tastes. Packed it up in mason jars to take to work for breakfast or lunch. Can’t wait to make this again!

  21. ruth says

    My whole family loved, LOVED this. I used soy butter in place of peanut butter because one of my kids has a nut allergy. I garnished with a drizzle of coconut milk, a squirt of siracha, and a sprinkling of chopped mint. It looked beautiful and tasted wonderful. Definitely a make again in my house

  22. Amanda says

    As written, the flavor isn’t very punchy, and isn’t very Thai to me either – what’s Thai food without ginger, lemongrass, or galangal?!? I really love this recipe after I modified it. It freezes well, which I really appreciate.

    My modifications – double the garlic, double the onion, increase Thai chili sauce to 1/4 cup, add 2T minced ginger, and chopped lemongrass to taste (add at the beginning with onion and garlic).

  23. Louisa Mackintosh says

    I agree that this is a great recipe – particularly as a starting point. To get that true Thai flavor, I used fish sauce in place of salt and red curry paste for the heat and additional flavor. I also added some tofu and brown rice to make it heartier. I used less peanut butter – just enough to taste it but not to have it overwhelm the other flavors. I sauteed in coconut oil and sprinkled cilantro and grated coconut on the soup just before serving. After pureeing it in the Vitamix, it came out smooth and tasted delicious.

  24. mc says

    Great recipe! I had never made carrot soup before but I had a bunch of carrots left over and found this recipe. Other than adding a bit of whipping cream instead of coconut milk, I made it as is and it was delicious! Thank you.

  25. Jennifer W. says

    I love how simple this recipe was to make! I added less peanut butter (about 1/4 cup) and it was still very peanut-ty. I added a little rice vinegar at the end to brighten it up. Next time I’ll try adding some more spices in the pot before blending. Garnished with basil, chili sauce and a swirl of coconut milk! My husband enjoyed it and said it would make a good soup for children too, hahah!

  26. Miesha says

    This recipe is amazing! First, I am all about less ingredients. If I see a recipe with a long list I scroll past it. 8 ingredients is beyond doable. Second, I had to keep from eating the whole pot! I made mine in my instant pot. Used the sauté feature like you did with your pot (6 minutes), when it was done I added the broth, water, salt and pepper (1/4 cup of cashews as well), snapped the lid in place (made sure the vent was closed), and selected pressure cook on high for 6 minutes. Did a quick release then removed the lid and used my immersion blender to mix it all. The peanut butter with this was awesome. It was fabulous!!!!! I roasted some slivered almonds and also added fresh kale to it. This is a new staple. On to my next recipe to try.

  27. Ella says

    My new favourite soup. I always have the staples in my fridge/pantry so good to whip out without notice. So many flavours, love the addition of peanutbutter.

  28. Caroline says

    So East and delicious, a perfect weeknight meal! I used almond butter instead of peanut butter and doubled the chili because I love extra spice. It’s a staple in my household now.

  29. Siobhan says

    Thanks for the recipe! I usually make pumpkin soup so this was a nice addition to our autumn meals. I was 20g short on peanut butter but still enjoyed the PB taste. I also added about 100ml of coconut milk to the soup instead of just a drizzle.

  30. Dotsie says

    Great recipe as is or used as a base for variations. The second time I made it I added more Thai spices (Lemongrass, Galangal, Kaffir Lime leaves and Lime Juice) and it was awesome. Next time I added a can of Coconut Milk. Then I started cooking before discovering an empty jar of Peanut Butter in the pantry. It was still awesome, though a bit different. Thank you for this tasty discovery.

  31. Barton says

    Had some carrots lying around and a new blender, wanted to see what I could make and stumbled upon this. What a discovery! So simple and easily one of the most flavorful soups I’ve ever had. Creamy, spicy, sweet, and nutty. I absolutely LOVE it. I also love how easy it is. I get home really late some nights, but still want to make an actual meal. This is so quick and so easy, it’s perfect! Thanks so much for the recipe!

  32. Janis says

    Thank you! A friend recommended this recipe, I have prepared this almost 10 times in a few months! Delicious, satisfying, even for my carnivore husband!

  33. Carolline says

    I loved this! I added a handful of cashews to the mix while it was boiling and it gave the creaminess I was looking for. Absolutely recommend!

  34. Beck says

    Delicious and easy to make, and quite satisfying. I used the suggestions to add an apple and some ginger and turmeric spices. Forgot to add the basil but it was great without it. We love peanut noodles and also make a lot of carrot soup. This will be on rotation in our household. Thanks for the recipe!

  35. Scott says

    Can’t wait to try it. For this recipe (and in general, I suppose) if using powdered peanut butter, would you recommend a 1:1 ratio?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Scott, We haven’t tried it but it looks like one other reader has. She added a bit of grapeseed oil until she got the same consistency as peanut butter! Hope this helps!

  36. Liv Rose says

    This is so delicious! I had Thai sweet chili sauce on hand so that’s what I used instead of garlic chili sauce. So, I added an extra clove of garlic, and left out any sweetener. Also added a dash of turmeric. Topped with Thai basil. Will try tomorrow’s bowl with natural yogurt stirred in. Definitely making this again! Thanks for sharing!

  37. Betty Ramirez says

    We loved it. The prep time took us longer than five minutes. We made it as suggested this time but we’ll make it our own next time. Very flavorful, inexpensive and nutritious.

  38. Caroline says

    OMG this was so delicious and so easy to make. Added a little extra chili paste into the blender and topped it with fresh basil. This recipe went directly into my favorites folder!

    • Sheema says

      Loved this recipe! I didn’t think it would taste so Thai without any of the usual spices (coriander, lemongrass, etc), but it really did. I added loads of grated ginger with the onions and garlic. Also added a whole tin of Coconut Cream at the end of cooking, before blending, as I love a creamy soup. Will be making this regularly!

  39. Vickie says

    I was just given 10 lbs of carrots and am looking for ways to use them up. I’m planning to make a lot of carrot juice and I’m wondering how this would turn out if I use the juice pulp instead of whole carrots. Any thoughts?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m guessing OK but not quite as good? You could also try making carrot muffins, like these! Let us know if you try either.

  40. Dolores says

    Made this tonight and it was sooo good. I had a fennel bulb in the produce drawer that I wanted to use up, so I chopped it up and added it with the onion and garlic. I also subbed a can of evaporated coconut milk for some of the water and added just a bit of nutmeg and ginger. And we each stirred in a spoonful of plain greek yogurt before eating. Will definitely make this again.

  41. Brian says

    Another winner!

    I used sweet chili dipping sauce as I had it in the cupboard and added a thumb sized piece of ginger and it turned out well.

    It only took 10 mins for my carrots to soften; is there a benefit to cooking for longer?

    As for the nut allergy option I suspect tahini might work well.

    Thanks for all your wonderful tried and trusted recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Brian! Thanks so much for the lovely review! No need to cook the carrots longer.

  42. Anna Burns says

    Really good! I replaced most of the water with a can of coconut milk and added fresh ginger. Are a bowl as a “test” and licked the bowl.
    I’m going to make chive oil and top with that when I serve it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. Kady says

    My family loves this recipe. I’ve made it dozens of times now. We like to double up on the carrots and Peanut butter, and add a bit extra chili sauce. This is 100% worth having in your belly and it’s quick and easy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you and your family enjoy it, Kady! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. Lee says

    I love many of your recipes but this one is especially good.
    I add butternut squash and/or apple to bump up the nutritional and complexity but it’s outstanding as written.
    I’ve made it many times. Thank you!l

    • Night says

      Hi, I made this soup today and it’s perfect! I used what’s available which is fresh milk and chicken stock, will definitely try this again in full vegan recipe. My boyfriend requested to cook this again, thanks!

  45. Liz says

    Is there a substitute for the peanut butter? This recipe looks amazing but my daughter has a nut allergy.

  46. Jill says

    Delicious! Made twice and really like it. Used slightly less PB and sriracha the second time. I love spicy food but found that they both overwhelmed the underlying flavors. Added a bit of fresh ginger and some turmeric powder because, why not? Super good, freezes great. A new regular in my repertoire, along with MBaker’s Chana Masala. Also a healthy easy tasty recipe tweaked to my preferences.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Jill. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Heidi says

    Oh my goodness, this is heaven in my mouth! I didn’t have onions or veg broth on hand. I added a little bit of onion powder when I was sautéing the garlic. I used 18 smallish carrots. I covered it all with a can of coconut milk and a can of chicken broth (I am not vegan). I love that it all fits perfectly in the blender. I added a pinch of salt, a pinch of pepper, a tablespoon of honey, 1/2 cup of pb and three teaspoons of Asian chili garlic paste. Made this way it came out to 332 calories per serving. I will definitely be adding this to my lunch/dinner rotation. Thank you so much for sharing!

  48. Emma Alkema says

    Just made this for dinner and it was amazing! Topped it with some chili powder and roasted peanuts and it is true comfort food in a bowl.

    • Minnie says

      I love this … I didnt have any veg stock so I used a pho stock cube which worked really nicely – I also added a fresh tumeric thingy – and for a bit more of the thai flavour a star anise … really worked out smashing!! so glad I found this as my hubs bought a 2nd bag of carrots so I was snuffling around for a recipe to use up the extra bag!!!

    • Tre says

      I made it. I didn’t have basil. So I topped with almonds. But this is a must try. I hate peanut butter and didn’t want to add it. But it gave it a beautiful taste. I’m super happy with the results.

      • Barbara R. says

        I made this soup for my family tonight with dinner, because I had a lot of extra carrots to use up. It was so delicious!! Instead of adding coconut milk as a topping, I cooked it in when I added the broth and water, and it was so creamy and comforting. I used Siracha to spice it up, and used Thai basil as a topping. Really yummy!!!

  49. Roro says

    Delicious! Didn’t need to add anything sweet in step 7 as my carrots were very sweet to begin with. Will definitely make again! I used the IP for steps 1-4 (sautéed then did high pressure for 7 minutes) as someone suggested below and it was easy peasy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well in the Instant Pot! Thanks so much for sharing!

  50. Sam says

    This was yum and enjoyed by hubby and 3 year old. I was skeptical about adding peanut butter but the rave reviews convinced me to give it a go but I did cut back and added only 1/4 cup per some reviewers. I didn’t have chilli garlic sauce so I added about 1/4 tsp Thai chili paste when sauteing the carrots and it gave the soup a touch of heat. Perfectly balanced with the sweetness from the honey/maple syrup added in.

  51. Jenn says

    This is a beautiful velvety soup for a cold day! I found 1/3 cup peanut butter a little too much and felt it overpowered the soup. Next time I’ll just do 1.5 tbsps of peanut butter and replace the some of the vegetable broth & water for a can of coconut milk. As a new / pet time vegan I’m loving your recipes – thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Jenn! We’re so glad you’re enjoying our recipes!

  52. Hanusia says

    My stepmom just made this soup and it was extremely delicious! Definitely will make again in the future. What would you recommend if I wanted to add some extra protein?

  53. Cindy says

    Thanks for this wonderful recipe! Didn’t have the chili garlic sauce, and would appreciate it if you could come up with a recipe for it, per Abi P’s request from 4/3/20. This soup is SO delicious! We will be making this often, now that we know how good (and healthy) it is.

  54. Amy says

    Absolutely love this soup! I made it true to recipe a few months back, but since have discovered I’m garlic and onion intolerant. I’ve made the soup again since, leaving out the garlic, onion and sriracha (which contains garlic). I’ve substituted a different chilli sauce to add some heat, and it still tastes amazing!

    Adding in rice or egg noodles is a great option as well!

    Thanks for the delicious recipe!

  55. Donna says

    Oh no! I misread the peanut butter amount and put in 1 cup (which is actually what I needed for a batch of cookies! :( I have to say, it’ssssuper creamy!!

    Should I make another batch of the soup part and combine them? That would still be 1/2 cup of peanut butter per batch. Any suggestions would be helpful!!

  56. Wendy says

    This soup is sooooo good! I added another Tablespoon of peanut butter and a Tablespoon of maple syrup. I think I will have to hide it from myself or I will eat the whole batch!

  57. Amy says

    Bottom Line: great recipe – I modified with what I had. I didn’t have veggie broth so I ended up with 3 cups water and 1 cup chicken broth. I used slightly less peanut butter, but found that it overshadowed the carrots. I wanted to bring out more of the carrot flavor so I added about a tablespoon of apple cider vinegar. This absolutely brightened it up and mellowed the peanut butter just enough to bring the carrot back. Thanks so much for the recipe!

  58. Jan says

    I LOVE this soup (can you love a soup???) I make it once a week, the flavors are even better as leftovers.
    Garnishing adds even more to the soup. I use chopped scallions, dollop of yogurt, dash of paprika.

  59. Mel says

    This was awesome! I am not much of a cook, but this recipe came out amazing. Super easy to follow, and customization. Even my 2 1/2 year old loved it.

    I wasn’t able to get to the grocery store, but needed to use up some carrots so I actually didn’t have the chili garlic sauce. Because I didn’t have it, or a replacement for it, I cut the peanut butter to 1/4 cup instead of 1/3. Honestly I HATE the taste of peanut butter mixed into anything (even chocolate) but this was super good! It was subtle and not overpowering and gave it that little special something. I also added 1 tbsp of honey at the end and the basil. We loved it. Seriously. I cannot wait to actually go get that chili garlic sauce and try again!

    I’ve failed at a few soups during this covid-19 isolation period, so it was a welcome change to my family! I’ve already sent this to a bunch of people to make! Thank you so much!

  60. Emma says

    This recipe is ok but the peanut butter ruins it in my humble opinion – I followed the recipe exactly and it feels like I’ve wasted a bunch of carrots making this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Emma! Would you mind sharing what you dislike about it? Also, what kind of peanut butter you used? We’d love to help troubleshoot, if possible?

  61. Marnie Alcala says

    This is one of my go to recipes for comfort foods I make 2 I have been making this for a couple years thank you for the great recipe I will do more

  62. Holly T. says

    Doesn’t get easier than this. I had a bunch of carrots on hand so went searching for a soup recipe since it’s still snowing in Alberta (sigh!).
    So simple but the flavour is out of this world. Two words… peanut butter. What a combo! The chili paste also adds a nice burst of heat which you could easily modify to your preference.
    This soup is like a warm hug in a bowl.

  63. Helen Kelly says

    5/4/2020 I just made this, so happy with the result. We are having to cook ‘fodmap friendly’ for a family member, so couldn’t use onion, but used garlic oil. Used ginger and put in some pumpkin and a little red capsicum and some parsnip just because they were here. We can’t use coconut milk, but can use coconut yogurt so will add a dollop along with some basil. I’m very happy with it and thank you very much for the recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Helen. We are so glad you enjoyed it and were able to modify to include your family member- so kind! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. Abi P says

    Thank you Dana for a delicious, creamy, spicy soup that feels like it’s kicked my immune system into gear!
    I’d tagged this recipe a while ago but only got round to making it today. I can’t recommend enough!
    Living in the time of Covid19, I made this soup without needing to go to the shops for any extra ingredients which is always a bonus at the moment.
    We’d had a farm delivery last week with lots of carrots, so it was perfect for using up a load. I made enough for 6 portions. Followed the recipe almost exactly but with a few minor additions: I added ginger to the garlic and onion, a small handful of red lentils when adding the veggie broth (I found I didn’t need to add more water), and used sriratcha like a few others as it’s a struggle to find chilli garlic sauce where I live in the UK.
    We’ll have enough soup for our weekend lunches, garnished with basil, along with some homemade sourdough. The rest will be frozen for another time.
    Thank you for another totally delicious and foolproof recipe Dana! ?

    PS – I don’t know if you’ve already done one, will have a search on Minimalist Baker after this, but have you ever made a chilli garlic sauce recipe? I’d love to try making it at home.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Abi! We don’t have a chili garlic sauce recipe but that’s a great idea! We’ll add it to the list.

  65. Laura says

    This was delish! I added ginger and served with a dollop of coconut milk and topped with fresh basil. Everyone loved it!!!!

  66. MargB says

    Delicious soup and sooo easy to make! I added ginger and let my family members add their own heat. We all loved it! Thank you!