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 273 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree, 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. Christina says

    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?

  2. April says

    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.

  3. Tim says

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

  4. Ariana says

    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!

  5. jay says

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

  6. Nicole P says

    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.

  7. Maryellen says

    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.

  8. Shawna says

    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!

  9. Haley says

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

  10. Sophie says

    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 :)

  11. elizabeth sewell says

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

  12. Nicole Hanlon says

    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! :-)

  13. Amber H. says

    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.

  14. Richard Shewmaker says

    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.

  15. KP Kwan says

    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

  16. Manz says

    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!

  17. MaryB says

    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.

  18. Johnnie says

    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.

  19. Kourtney says

    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.

  20. Allison says

    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!

  21. La'Risa Zuloaga says

    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!!!

  22. NC says

    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!

  23. Andrew says

    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?

  24. Christina says

    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!

  25. Eleni says

    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.

  26. Jas says

    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.


    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.

  27. Marcy says

    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!

  28. Kate says

    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!!!

  29. Kara B. says

    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.

  30. Susan says

    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!

  31. Melissa says

    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.

  32. cathy says

    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.

  33. Maria says

    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.

  34. Mielle says

    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

  35. Erin says

    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!

  36. Roby says

    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!!!!!

  37. Kathi says

    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.

  38. Katrina says

    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!

  39. Sarah says

    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 :)

  40. Rachel MM says

    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.

  41. sj says

    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.

  42. Kendall says

    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.

  43. Raina says

    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!

  44. Morgan says

    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!

  45. Steph says

    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.

  46. 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.”

  47. 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.

  48. 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.

  49. Ron Gee 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?

  50. 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!

  51. Dr. D 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!

  52. Amy @ Thoroughly Nourished Life says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  53. Tina 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!

    • Tina 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!

  54. 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!!

  55. 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).

  56. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  57. 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!

  58. 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.

  59. 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 :)

  60. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you liked it Kelzee! It’s seriously one of my faves now, too. So great!

  61. 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?

  62. sara budisantoso 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.

  63. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  64. Allison @ Clean Wellness 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!

  65. 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…)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

      • Roberta Miller says

        I just made it and its yummy! But the consistency is more of a drink than soup. Maybe it will thicken as it chills more.

  66. Ala 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!

  67. Emma says

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

  68. Shonalika 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  69. Katrina @ Warm Vanilla Sugar says

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

    • 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.

      • John Butcher says

        It must be the amount of peanut butter used. I made this for my wife and she loves it. I told her there was a secret ingredient if she could tell me what it was. She thought it was pine nuts but did also say it made the soup so much creamier. Try making it with half the PB.