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 269 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. 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!

    • Support @ Minimalist Baker says

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

  2. 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!

    • Support @ 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

  3. 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.

  4. 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!

  5. 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!

    • Support @ Minimalist Baker says

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

  6. 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…

  7. 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.

    • Support @ 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.

  8. 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!

  9. 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!

    • Support @ 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 ❤️

  10. 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! 🥰

    • Support @ Minimalist Baker says

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

  11. 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.

  12. 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.

  13. 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.

    • Support @ Minimalist Baker says

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

  14. 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!

    • Support @ Minimalist Baker says

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

  15. 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.

  16. 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!

  17. 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

  18. 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).

  19. 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.

  20. 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.

  21. 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!

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 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!

  28. 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!

  29. 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!

  30. 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!

  31. 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?

    • Support @ 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!

  32. 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!

  33. 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.

  34. 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!

  35. 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.

  36. 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.

  37. 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.

    • Support @ 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.

  38. 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!

    • Support @ 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

  39. 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.

    • Support @ 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

  40. 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!

  41. Liz says

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

  42. 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.

    • Support @ 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

  43. 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!

  44. 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!!!

  45. 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!

    • Support @ Minimalist Baker says

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

  46. 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.

  47. 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!

    • Support @ Minimalist Baker says

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

  48. 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?

  49. 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.

  50. 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!

  51. 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!!

  52. 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!

  53. 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!

  54. 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.

  55. 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!

  56. 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!

    • Support @ 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?

  57. 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

  58. 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.

  59. 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

    • Support @ 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

  60. 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.

  61. Laura says

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

  62. 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!

  63. rosana says

    This is one of the most delicious and easy soups I’ve ever made. Can wait to do it again! I used crunchy peanut butter and Sweet Chili Sauce from Trader’s Joes. It came out soooo good. Thanks for this recipe.

  64. Suzanne Ngatai says

    I am impressed with how basic and healthy this recipe is. It combines some favorite ingredients and even garnered a little bit of interest from my 4 year old.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Suzanne. We are so glad you both 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

  65. Joyce says

    This was absolutely delicious! I’m an omnivore so used chicken bone broth, added grated fresh ginger and turmeric. I used a combo of carrots and butternut squash since that’s what I had on hand. Omitted the water also. I could not find a good chili garlic paste so used sriracha. Put everything in my Instant Pot for 7 minutes. Then blended til creamy. Added 1 can full fat coconut milk. Lovely! Thanks for this; it was posted in my CSA newsletter (Our Harvest in Cincinnati, OH).

  66. Rio says

    Tastes fantastic- definitely don’t skimp on the liquid. I added a bit of celery as well since I had some lying around.

  67. regina says

    Yummy. I had carrots that I needed to use this week. This recipe is so good and so simple. Thank you. I’m about to send it to my sisters and my son.

  68. AY says

    This is one of those miraculous recipes that is more than the sum of its parts. My BF and I are both under the weather, so I whipped this up with no extra garnish or anything, and we loved it. I’ll definitely make it again soon with all the extras.

  69. David Williams says

    One of the best things ever to do with carrots. Made it as directed but added a pinch of curry. Delicious! Can’t wait to play with this recipe it can go solo many ways. Thanks.

  70. Tania Donald says

    I’ve made this the past three weekends. I cannot get enough! I take the chili garlic down to 1.5 teaspoons for a little less heat and do 1/4 cup of peanut butter. There has never been a soup that I’ve made myself that I enjoy this much. And it’s soooo easy!

  71. Ana says

    Holy crap this was AWESOME AWESOME AWESOME. I used an instant pot! I put all the ingredients other than the peanut butter, chili garlic and coconut milk into the IP. 5 minutes under pressure, put it in the blender and BOOM. Topped with roasted peanuts and cilantro. Thank you! This was so great, so easy and so healthy!

  72. CJ says

    This soup tastes amazing and I really don’t like carrots very much! I bought carrots from Costco to put in my meatloaf and had way more carrots than I’d ever eat, so I looked for a carrot soup recipe online. So glad I found this one — yummy!!!

    • Support @ Minimalist Baker says

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

  73. Carrie says

    So, so good! I had some extra sweet potatoes, so I subbed half the amount of carrots for cubed sweet potato. Kept everything else the same (minus toppings and honey). My plan was to save some in the freezer for later this month, but this first batch is just too yummy to resist finishing off right away.

  74. Marlene says

    Thanks so much for this excellent recipe! I’ve made it many times and have gotten rave reviews! I’m about to make it right now for a potluck. I’ve always left out the peanut butter and it tastes great!

  75. TKRow says

    I cannot count how many times I have made this. It is so good! Sometimes I leave it thick and use it as a sauce; other times I add more coconut milk and have a soup. Occasionally, I have to stop myself from dinking it straight from the blender. Thank you, Thank you, THANK YOU for this recipe! If I am feeling generous, I make some adjustments when I want my peanut-intolerant husband to have some: I haven’t found a Tahini that I like with this, but WowButter and other nut butters (particularly cashew butters) work fine as a replacement.

  76. Lauren says

    This is my new favorite soup. It’s delicious and easy. I would have never though to put peanut butter and carrots together. I used honey roasted peanut butter so did not use any honey as my topping. I did not have any fresh basil, but I am sure that would have made the soup even better. I honestly did not top it with anything and it was still amazing.

  77. Lisa says

    I love this soooooo much. It’s so hard to find a recipe online that I will make again but this one I have made over and over. I don’t add the water so it’s really creamy. I also use chili oil and add ginger and coconut milk to the blender at the end. Love love love!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. 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

  78. Kristie says

    We like heat, so ended up adding double the amount of chili garlic sauce and a bit of curry powder at the end. It was delicious! My husband said it’s one of his new favorite soups!

  79. Dana says

    I made a 1 1/2 recipe. I love it but tasted more peanut butter than carrot. I used 1/2 cup of peanut butter but next I will use less. No sweetener for me. Didn’t need it.
    How Do you think hazelnut butter would work?


    • Support @ Minimalist Baker says

      Hi Dana, we haven’t tried that and aren’t sure how it would taste! Let us know if you give it a try!

    • Katrina says

      This soup is AMAZING and loved by even our vegetable-resistant, extremely picky child! We call it ‘Thai Peanut Soup’ just to appeal to her…lol. I have made this for a few years now and have moved on to doing it in our 8 qt Instant Pot, so I can make a huge amt at once. It freezes beautifully and we often make it thick for use as a sauce (with phad thai noodles and whatever we want to add to it! It is also an extremely AFFORDABLE dish to make!! Absolutely love it!! Thank you for this scrumptious soup that is a staple in our family!

  80. Heidi says

    This is fabulous! Even my fussy hubby loved it! It is rich and filling. I did not add any sweetener to it, thought the flavor/heat was perfect without it.

  81. Sylvia says

    Tasted like peanut butter; made me gag. And was too watery, so i had to cook it a lot longer. Would recommend not adding the peanut butter

    • Support @ Minimalist Baker says

      Hi Sylvia, we’re sorry to hear this one wasn’t for you! It almost sounds like maybe there weren’t enough carrots since it was watery and overly peanut buttery. Better luck with the next one!

  82. Sheldon Claus says

    unbelievably easy to make, i added ginger and instead of extra water, 400ml of coconut milk, what a taste. thanks This just became my number 1 easy soup to go to….

  83. Lisa Jones says

    I love this recipe sooo much. I used 1/2 the broth to make it creamier. I also added some ginger and used chili oil for heat. My favorite

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. 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

  84. Lisa Wright says

    This soup is delicious, but then you had me at “if you ever wished you could drink Thai peanut sauce with a straw”

  85. Rose says

    This is such a delicious recipe! I love harvest veggie soups in the fall, but have a low tolerance for nightshades, like beloved butternut squash! This came out amazing! Thank you!

  86. Nicole says

    This soup is amazing! I didn’t have chili garlic sauce so I mixed crushed chilies, chipotle chili powder, and honey garlic sauce and WOW this is without a doubt my new favourite soup. Thank you so much for this recipe!

  87. Deb says

    It is very, very good made with the ingredients the recipe calls for! But the second time I made it I added 1 t minced ginger, 2 t fish sauce, and 1/4 tumeric and I thought it was even better and had more of a Thai taste.

  88. Kayla says

    This recipe was so easy and tasted awesome. It was so fun using the vegetables and herbs from the garden. You mentioned this recipe freezes well, have you ever canned it?

  89. Kayla says

    I loved this recipe! It was super easy to make and fun using vegetables and herbs from the garden. I see your comment that this recipe freezes well, have you ever canned it?

    • Support @ Minimalist Baker says

      Hi Kayla, we haven’t tried that and aren’t sure whether it would work. If you give it a try, we would love to hear how it goes!

  90. Stephanie says

    Crazy good. My daughter and I couldn’t stop after we sampled it at breakfast (when I made it)

    Would love the nutrition information. I made it pretty much exactly as written.

  91. Paula Chambers says

    Outstanding! I added coconut milk – about 1/2 cup and ginger and basil at the end. So nice served with a piece of naan.

  92. Liesl Bohn says

    Thank you! ?
    Simple, quick, delicious and impressed my wife! No muss or fuss, easy cleanup, fun using my vitamix and such a colorful presentation! One taste with my spoon, wow! Grabbed a straw and plunged it into my blender. Then i remembered to save room in my belly for dinner, haha!!
    Thanks for a convenient, nutritious, delicious my new favorite recipe!
    Blessings, l.b. ?

    • Michelle Day says

      Thank you for the inspiration! I did a variation on this sub 2 cups almond/coconut milk instead of water, added more garlic, a knuckle of ginger, turmeric, coconut flakes, red pepper, and in the end mixed in a little raw honey! Very yummy perfect for cold season. I thought the liquid to carrot ratio was spot on. Thank you Dana!

  93. Amy Martin says

    YES to this soup! I had a bag of carrots and it’s the first cool day, so naturally I googled “carrot soup” and this is the recipe that caught my eye. I pretty much made as directed, but did add fresh ginger, because I always love a kick of ginger. I did not have any coconut milk, but I love coconut, so improvised by adding a little squirt of cream of coconut (yes, what you use to make pina coladas!). It added that slight bit of coconut, which I love, and also a touch of sweetness (took the place of agave/brown sugar/honey at the end). Thank you for this recipe!

  94. Kylie says

    This is my favorite soup ever – I have a peanut allergy, so subbed with almond butter and it is always delicious! Served with a side of homemade honey spelt bread. Thank you for this great recipe :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kylie. 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

  95. Megan Finley says

    Holy crap. How is this so simple, but so good? I added fresh ginger, some turmeric and curry powder, and it was perfect. It’s better than creamy tomato bisque.

  96. Martha says

    I made this. It super tasty but I should have paid attention to the comment “peanut sauce in a straw”. I could barely taste the carrots, but I’ll use this as noodle sauce. Olive oil with infused basil helps. Next time I’ll add more broth to make it more like soup. I also used a ginger garlic sauce. Recipe definitely needs more ginger and fresh basil to get that Thai taste – maybe even a bit of fish sauce. Anyway, not what I was expecting but still good over noodles/rice.

  97. Kirsty says

    Oh my wow! …. thank you for this recipe, I literally had nothing in the fridge apart from carrots, quickly googled carrot soup, thought it would be rather boring but this is delicious and now il be making it every week!

  98. Christine Glass says

    Yum! Didn’t have any garlic chilli sauce but it had plenty of garlic and I added some crushed chilli flakes. I had some cashew cream in the fridge so added a bit before serving. It was very satisfying, will definitely be making again ?

  99. Suzanne says

    Amazing soup! I had lots of carrots and doubled everything except the peanut butter, topped it with raw kale and crushed peanuts with a sprinkle of pepper. Delicious! Thanks for yet another great recipe.

  100. Pam Gresham says

    Needed to clean out my carrots and was looking for something with a different flavor and this recipe fit the bill. My family loved it each person could add what they wanted to make it fit there taste buds. I used my Instant pot to cook the onions garlic broth and carrots for 7 minutes then my immersion blender for the rest and it was quick easy and delicious. I have loved everything I’ve ever tried.

  101. Tess says

    I love this as a beautifully tweakable recipe! There is a creamy carrot soup with rosemary and honey that I adore from a restaurant, and I feel so happy tobe able to make my own, much healthier version!
    I loooove creamy so I sub the water out for coconut milk. I sub out onion for ginger and instead of the thai sauce I use lots of rosemary! I don’t put the nut butter in, I tried it once, but I really like the flavor of the carrots to shine! A little coconut milk and honey or agave on top (and a tad blended in!), and its even better than the one I was trying to copy! Thank you!
    Super easy- and my brother who doesn’t really like soups/healthy totally ate it…Check!!!

  102. Suzanne from Belfast says

    Hi. Love love love your recipes! Have also bought your book. Fantastic. Just one thing- if it’s not too much trouble- could you please include timings for an instant pot? I’m very new to all this and cooking is not my forte. ☹️
    Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! We would but we don’t own and have never used an instant pot. But if we do we will consider adding that in the future!

  103. Julia S says

    I tried this in the crock pot- cooked it for about 3 hours on high. Also added a thumb of ginger and some basil stems. If you’re in a time pinch, but still wanna use a crock pot, maybe microwave the carrots for a few minutes before throwing them in (since they take the longest to cook).

  104. brooke says

    This was delicious and versatile as is most of your recipes.
    I added a can of thai coconut milk on top of the stock and water. Next time to make it a little thicker, I’ll forgo the water. How did you get your soup so thick? Mine was thin prior to adding the coconut milk.
    Other changes: I doubled the garlic, added ginger paste. and made a modified thai peanut sauce (mixed pb with thai chili sauce, soy sauce and rice vinegar). Next time, I’ll add a pinch of ghost pepper spice or more sriracha to amp up the heat.
    This is a great way to use a ton of carrots, is tasty and very easy to make. I wonder if this can be made in a crockpot?

    • Support @ Minimalist Baker says

      Hi Brooke, so glad you enjoyed this! We aren’t quite sure why yours ended up more thin, but a couple tips would be to use less liquid next time or cook with the lid off for a bit to let some of the water evaporate. We haven’t tried it in a crockpot, but we think it would work! Let us know if you give it a try!

  105. JP says

    I love this recipe! I don’t make it vegan though!

    I am not too keen on lots of peanut butter and this makes a wonderful peanut sauce. I use natural peanut butter with as little sugar as possible in general (I follow a low FODMAP diet.)

    When I use dried basil (I’m not in a place where fresh basil is easy to get most of the time), I add in a little fennel and cinnamon to give it a more thai basil-like flavor. I make it a bit thicker if possible, and I’ve used it as peanut sauce dressing on asian salads, and it makes an excellent Thai peanut sauce for pizzas (I’m keen to try it on a g-free crust soon, but am sure it will work just fine on it)

    My SO loves this and will eat a ton of it as cold soup– and he hates soup in general ;). This is a flexible recipe which works with many broths or stock.

    I happen to make pho stock and love this most with it. Pho stocks is made with ginger, onion, and fish sauce (and sweet spices), so I can skip the onion when I use pho stock and just use more carrot. When using other broths, I just add fish sauce and ginger in to round out the flavor and it works well. There’s no need to actually use onion with the carrots if you have a good flavored broth or stock, so that is a tip for people who can’t eat too much onion.

    My dog loves this and will no longer eat carrots or peanut butter plain after he’s tasted this (made with meat stock, duh), so that’s part of why I skimp or skip the onion and go light on the garlic. I don’t give him a lot but it will make him eat up every crumb of his kibble.

    I am stealing this recipe (with my adjustments) and using it forever. Everybody else should do what they need to do to make this sauce/soup work for them. It’s worth doing. I am just sad every batch I make never lasts quite as long as I hope.

  106. Mercedes says

    This was soo tasty. I added some black pepper and turmuric to mine for a stronger flavour and because I’m sick! Next time I might try replacing the water with a plant milk (probably coconut) to make it a bit heavier.

  107. Michelle says

    I really like this soup! I changed it up a little by using only 1 tsp of chili garlic sauce and 1/4 tsp peanut butter. I also topped with cilantro instead of basil which gave it a fresh spark. I did not use any oil since I am following a whole food plant based no oil (WFPBNO) lifestyle so I dry sautéed the veggies. It was a welcome treat since I am recovering from oral surgery and need to eat soft foods. A five star yum factor!

  108. Sandy says

    I used 1/4 cup of peanut butter and chicken stock instead of vegetable stock, also dried basil because I did not have fresh. It is a very tasty soup!

  109. Tara says

    Ahhh, excellent. Exactly the recipe I was looking for to use up some carrots! I only used 1/8 cup peanut butter and it’s still got a lovely creamy taste and nice heat from the chili garlic paste.

  110. Tim says

    I was looking for a recipe using American wild carrots (please don’t confuse with poison hemlock – study, study, study!) and came across this which I adapted slightly. I harvested and thoroughly cleaned one pound of wild carrot roots and followed the recipe using vegan “beef” stock but added 1/4 cup of raw cashews to the blender for more creaminess, 2 Tblsp of lime juice, and 1 tsp of ginger powder. I topped with fresh basil and fresh ground peppercorns and found the flavor slightly spicy and very complex with nothing too overpowering (was worried it would have too much peanut). I wasn’t sure what to expect using the wild carrots but I and my friend found it absolutely delicious. Two Thumbs Up!

  111. Julia says

    Thankyou for that amazing recipe!! I just made it and it super easy and taste wonderful! I like the light peanutbutter taste!
    What Didn’t work for me was the basil on top. Somehow the taste is so strong that it overpowers the soup in my opinion.
    But all in all very very good and nutritious!

  112. Carla says

    Yum – I doubled this recipe and brought to dinner party as a starter soup. The only thing I changed was added addl tsp chili garlic sauce. I might use slightly less peanut butter, next time. This is a keeper!

  113. Barry Owens says

    Wow, this was one of those experiments that turned out great. My wife accidentally ordered 5 pounds of carrots off of Smiths click list. So glad she did, I googled carrot recipes before they went bad. We loved it! She would have called for a little less heat from the chili-garlic sauce but I thought it was spot on. Always season to taste. Seriously, never would have considered carrot, peanut butter and hot sauce, but wow, delicious and easy. Thank you so much, this one is up there with our butternut squash soup as an all time favorite… plus I can see for miles at night now, lol.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Barry. So glad you enjoyed it and can see for miles now ;) Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  114. Karen says

    I’m a few years late in discovering this recipe on your site (I wasn’t reading your blog as regularly back when it was originally posted) but WOW was this ever delicious! I made it for a get-together and everyone raved, even my picky parents! So simple, yet so very special.! BTW, you are so on-point in identifying the perfect spice blends – I bought the one you recommend here and I loved it in this soup plus I was pleased w/the clean ingredient list. (Oh, and that tandoori spice blend from Whole Foods that you recommended a while back has become my all time favorite most versatile red pepper blend.)

    Thanks, Dana – you rock!

  115. Nikki says

    This is my all-time favorite soup, and I never, ever get sick of it. I’ve made it dozens of times, and it’s absolutely dreamy. The only modification I’ll sometimes make is to add a bit more peanut butter, but it’s pretty much perfect as it is. Thanks for another stunning recipe.

  116. Amy Goodrich says

    This is my most frequently printed recipe (yeah, I really should commit these to a notebook, but I haven’t). In the past 6 months I have made this 17 times. It freezes like a champ and reheats to taste as good as freshly made. It is THE perfect lunch to take to work! I usually make it just as written, but when I am trying to use up carrots, I have doubled them up and tasted no noticeable difference in flavor…but I know all those people I love are getting a bit of extra beta carotene! I make this routinely for my 89 year old mother and she raves every time. I doubled the peanut butter once because of a craving and it was exceptionally fulfilling. Kudos to you for this recipe! Hands down it is my favorite go-to soup recipe!

    • Support @ Minimalist Baker says

      So glad you and your mother both love this recipe, Amy! Thanks for the lovely review!

  117. Stephanie says

    I made this last night and I am in love with it! I didn’t add as much of the peanut butter and added more spice and lime at the end. I can’t wait to have some at lunch today.

  118. Beth says

    This recipe is a keeper! I was a little nervous with how peanut-buttery (is that an actual term?) It smelled but the flavor came through just enough. Personally, I would cut back on the chili garlic because a little seems to go a very long way. But all together the sweetness of the carrots, the creaminess and nutiness of the peanut butter and the kick with the chili garlic sauce made for perfection in this soup!

  119. Kate says

    Delicious! I tinkered around with the balance of sriracha, coconut milk, and brown sugar at the end and it turned out perfect. I thought a scant 1/3 cup peanut butter was perfect for a strong but not overwhelming peanut flavor. Thank you for this great recipe!

  120. Berdina says

    Already ate it several times as a soup, but tonight I decided it must also be delicious using this recipe as a sauce over veggies, tofu and rice! And guess what, it was!! I will keep eating it both ways; as a soup and as a sauce. Thanks for all your amazing recipes!

    • Support @ Minimalist Baker says

      Yes! This recipe keeps well in the fridge for 3-4 days and in the freezer for up to 1 month.

  121. Alissa says

    Loved this soup!!! I am a huge soup fan and even though I’m in Florida, it has been chilly lately, so this was the perfect easy meal to make! I chose this recipe because I wanted to use several carrots at once before they went bad. I do not like spicy food but I do like Thai cuisine, so I omitted the chili garlic sauce and it still came out great! I was eating some of the soup at work (didn’t even bother reheating) and a coworker asked what it was because it smelled delicious :-). I normally wouldn’t think to mix carrot and peanut together, but it really works in this recipe! Thank you so much.

  122. KB says

    Wow! Made this following the recipe and it is my new favorite soup!! Perfect combination! Thanks so much for sharing, I love it!

  123. Carolyn Gilman says

    This soup is really yummy. When I first tasted it, I thought it was just okay. Then I kept going back for more and more – it is addictive!
    I made it with homemade bone broth (chicken broth) instead and just a touch less peanut butter and I used samba oelek instead of “chili garlic sauce.”
    This will be a new fall staple for my family. Thanks so much for posting this!

  124. Jen says

    So……I had to modify this to what I had in my kitchen. I was using fresh carrots from my garden, but didnt want to dig anymore up… so I used the left over half of a potato I had. I also used chicken broth, since that was all I had. Since I was using the potatoes, I did half a cup of milk and half water. I made rice and chicken to put in and I loved it. I am so excited to try the recipe the way it was intended. I just love that it gives such an easy base that people have the opportunity to make it their own.

  125. Nay says

    Been making this a few times a year for a few years now. It’s awesome and really flexible to dabble with different additions; from spicy to sweet, spices or cream. Thai, or Indian or Japanese kicks. It’s also easy and relatively quick to make.
    Make your own flat bread for it. Well worth it.

  126. Tamz says

    I was skeptical of this because it seemed too simple to taste as good as people were saying, but I went ahead because I had some carrots lying around and also am suffering from an awful cold, so some hot soup sounded like a good idea. I’m sorry for ever doubting the Minimalist Baker — this was amazing and surprisingly creamy without using any cream! Followed the recipe exactly except I used a little less than 1/3 cup of peanut butter. I usually like spicy things but I did find it a little too spicy with 2 tsp of the chili garlic sauce (though it did help to clear my sinuses lol). Packed the soup into a mason jar to take to work and topped it with chopped cilantro, which adds a nice herby freshness even after sitting in the soup all day. The recipe made enough for 3 pint sized jars but I could have split it into 4 servings if I wanted it to accompany a meal. Thank you!

  127. Morgan says

    This is delicious! I changed a few things:
    1: added 1Tbs minced/grated ginger in the last few minutes of sauteing the carrots and onions
    2: Instead of 2C water, 1C water and 1C coconut milk
    3: For those who do consume fish and shellfish, I added a couple tablespoons fish/oyster sauce in the last 10 minutes of simmering the soup. Really adds that authentic Thai flavour you’re looking for.

    I served with a side of basmati rice. Awesome!

  128. Michelle stewart says

    Made this last week for guests and they all loved it! Topped with oconut cream is a dream…with basil or cilantro! Making it again so I have more to myself!!! ;-)
    Thanks Dana for bringing us tried and true delicious kitchen creations!

  129. Kaela says

    Amazing! I needed inspiration for a fun fall soup to please an array of picky eaters- 3 daughters, one husband, and a mother in law. A fantastic, fatty, natural peanut butter is my favorite food. I added ginger and curry. The color and consistency is beautiful. The taste is even better.

  130. Charolette says

    I just made my second batch of this soup. I love how satisfying it is. I currently have a cold and got up out of bed just to make this soup. It was worth it! The first time I didn’t add anything extra but this time I added 2 TBL maple syrup and it is yummy. I ate a big bowl and dipped english muffin bread in it. Next time I will need to double or triple this recipe, even though only me, I want to have it in my freezer at the ready always!

  131. Lily Joyce says

    We’re making this soup RIGHT NOW and we’re wondering if the really large copious amounts of peanut butter are really needed? i mean that is really a lot of peanut butter and i mean peanut butter is fr*cking good and i love it but 2/3 of a cup for 8 servings seems like a large amount of peanut butter and is cutting into my stock.

    Thanks for your help,
    Lily Joyce

  132. Athena says

    I love your site! I made a somewhat bastardized version of this (due to dietary restrictions) and now totally regret putting the rest in fridge despite knowing I should be eating small portions. It’s SO good! Since I can’t have garlic or onion, I added some cardamom, ginger, turmeric and coconut manna (I’m out of coconut milk)…lol. Logical substitutes. ;->. I also made it with purple carrots and loved the color.

  133. Maureen says

    I love this soup! I didn’t have quite enough peanut butter so used what I had (about 1/4 cup) and I think it was the perfect amount of peanut butter. We topped it with parsley (again, it was what we had) and it was fantastic. I will make this again and again and …

  134. CMSMJ says

    Had a pack of carrots left that needed to be used,
    didn’t have any peanut butter at home and I don’t like a peanut butter flavor at dinner anyway, so I left the peanut butter out.

    Lovely soup, added some extra salt/pepper/garlic pepper,
    Really happy with the taste!

  135. Britney says

    I made this today and it was pretty delicious! I like my soups a little more on the savory side and a little thinner so I made a few adjustments:

    – Used 1 full yellow onion instead of 1/2 (we like our onions)
    – Added 1 cup extra water before cooking to thin the soup a little more
    – Stirred in about 1 Tbsp lime juice and 2 Tbsp soy sauce at the very end after blending everything

    I didn’t have any fresh basil, but I added some dried basil to individual servings and it worked out well. All in all I’d definitley recommend this recipe! I had a bunch of carrots from a CSA box to use up and this did the trick. : )

  136. Bill Hendricks says

    Very easy, very good. I added 1 Tbsp maple syrup without tasting it first because I was making it for kids, I also used an extra garlic clove and 1 Tbsp sriracha sauce instead of the chili garlic sauce. It came out perfect. I’ll be making this again soon and often. I was worried because I have a very normal blender, but it blended up easily and was super creamy.

  137. Ryan says

    Thank you so much for this recipe! Have been feeling under the weather and this soup really did the trick :) I made it exactly as written but added a little fresh ginger. So simple to make and had almost all of the ingredients on hand. I will definitely be adding this to our regular rotation. Thanks again!

  138. Barb says

    This soup is delicious. The peanut butter gives it a creamy texture. I added a little ginger but don’t think it needed it. I didn’t have basil so used parsley as garnish but I think the basil would be even better. Definitely will make this again and am going to recommend it to my daughter who is not fond of carrots but I think she will like this.

  139. Amy G says

    This is one of my favorite soups and it is so fast. I always make it as the recipe calls for initially and the next time, I adjust. I didn’t have to adjust a thing. Would love to pair it with a sandwich for dipping in (so creamy and dreamy!)…but for the life of me cannot come up with a combo that works.

  140. April says

    It was freezing in the 20s and i wanted to make my boyfriend something vegan and nice…I made this along with handmade vegan fried spring rolls with chili and soy sauce dipping sauce it went perfect with this! He praised it alot…and i did have a side spinach salad…if any one wants to make this for a nice dinner or lunch…

    • April says

      I don’t know why not…I did mine in a rice cooker because I don’t have any big pots and it turned out great…

    • Heather says

      I made this in the instant pot: sautéed onions and garlic, added the carrots and continued for 5 mins. Added in all liquids and cooked on high pressure for 3 minutes, then quick release. It was perfect!

    • Marion says

      Two questions: 1. I have no chili garlic sauce. What can I substitute?
      2. Putting hot food into blender is messy and potentially dangerous, besides resulting in much more clean – up. Why not suggest an immersion blender?

      • Support @ Minimalist Baker says

        Hi Marion, feel free to use an immersion blender! We didn’t have one at the time of writing this recipe. For the chili garlic sauce, you could try minced garlic + red chili flakes, perhaps? Let us know if you try it!

  141. Megan says

    I had a ton of extra carrots laying around wasn’t sure how to use them. My husband suggested a carrot soup, which lead me here. This soup was so quick and easy to make and it is delicious!

    I made a few adjustments with what I had on hand and it came out great. I used 1c veggie broth with 3c water ( I didn’t have any stock), used a crunchy all natural Thai flavored peanut butter instead of regular and a lime wedge to garnish.

    This recipe would be hard to mess up and is a good base to get creative if you wanted to go that route (you don’t need to though). This soup is the perfect balance of sweet and spicy and is ultra creamy (my husband was surprised to find out there was no coconut milk in it). I will definitely make this again, thank you for your wonderful healthy recipes!

  142. Gab says

    Absolutely delicious, great taste and texture, as always with your recipes! I never have fresh herbs on hand so I did not add basil, but next time I’ll add some fresh grated ginger along with the onion and garlic, can’t wait to try it!

  143. Bren says

    Knowing how fond I am of your recipes, I doubled everything right from the start!!! You are AMAZING!!! Thank you for bringing so much taste and joy into my life! Both of my 20 +year old men offspring use your site as well! Smart “kids”!

  144. Jessie Jellicorse says

    This was delicious and simple to make. I have a lot of new baby mamas in my life, so I tripled the recipe and made it in my *new* Instapot. It was very easy, tasty and perfect for a winter comfort dish.

  145. Bonnie Cordova says

    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!

  146. Jenifer says

    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.

  147. Sonia says

    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!!

    • Support @ Minimalist Baker says

      Hi Sue! In general, potato is a great thing for dispelling too much salt or spicy. Peel and dice a couple of potatoes and put into your soup pot. You should see a difference in the soup very quickly. You can fish out the potato chunks before serving to literally remove the spicy.

  148. Carol Bond says

    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

  149. M Lewis says

    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.

  150. Judith Laus says

    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

  151. Corrie J says

    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!

  152. Heather Li says

    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.

  153. Lily says

    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.

  154. Catherine says

    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!

  155. Jen says

    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.

  156. Becca says

    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 :)

  157. Peggi Gell says

    What do you use for your chili garlic sauce? I went to purchase a jar in the Asian section of the supermarket and noticed it had sulfates in it. Do you make your own or purchase a specific brand? Thanks.

  158. Amy says

    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!