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. 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!

  2. 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.

  3. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  4. 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

  5. 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.

  6. 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

  7. 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!

  8. 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.

  9. 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.

  10. 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!

  11. 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.

  12. 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 :)

  13. 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.

  14. 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!

  15. Elena says

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

  16. Susan Cobos says

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

  17. Anisha says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! 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!

  18. Kristi Burger says

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

  19. Arya says

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

  20. Karen Schwarztrauber says

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

  21. Tara says

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

  22. Laura says

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

  23. Alicia says

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

  24. conhumdrum says

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

  25. Mel says

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

  26. Melanie says

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

  27. Dave says

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

  28. Kirsten says

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

  29. Rachael says

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

  30. Em says

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

  31. LKM says

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

    • Dave says

      love the lime idea – I was going to try that and tasted it without and forgot all about it…next time :D

  32. Lisa says

    The most stunning recipe- we licked the pot clean!! Threw in a leek that made it sweet and ran out of stock so didn’t even use. Blended the basil in fresh with lots of red chili! Can’t thank you enough, going to be a staple in house from now!

  33. Sarah R says

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

  34. Sam - @itswhatyouputin says

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

  35. Shakura says

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

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

  36. Steph says

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

  37. rosette girl says

    I plan on serving this recipe with another side dish. I think corn souflle will be great. However I have other options like cowboy beans until curried split peas.
    I have doubt and I want to know

  38. Maria says

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

  39. Regan says

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

  40. Malika says

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

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

  41. Malika says

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

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

  42. CK McLuskey says

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

  43. Paul says

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

    Thank you.

  44. Aeva says

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

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

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

  45. Kelsey says

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

  46. Nancy says

    What would you think about adding some full fat coconut milk to the soup? I think I’m going to give that try and I’ll let you know how it was!

  47. Anne Jordan says

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

  48. Laura DiBiagio says

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

  49. Katherina says

    I JUST MADE THIS AND IT ROCKED MY WORLD!!! Added coconut milk, a bit of fresh ginger, and served with with a wedge of lime. SO DELICIOUS and SO EASY! I rarely leave comments under recipes I try but this one was incredible. Thanks!

  50. Sarah Salazar says

    This soup was really awesome! I just made it and it came out great. Reminds me a lot of these dumplings I used to have that came in a spicy peanut scallion soy sauce. Super delicious thanks for the recipe!!

  51. Karen says

    Just made this soup and it’s really good. I use a whole onion, some grated fresh ginger, chicken stock and a little extra peanut butter. It was a little to thick after I blended it so I thinned it with lite coconut milk and a dash of maple syrup. Fantastic! Will made t again with my next crop of carrots.

  52. plasterers bristol says

    This is a recipe i’ve never tried. Sounds delcious though. Will be giving this a go for sure. Thanks


  53. Amberley says

    About to make this for lunch. I’m thinking double batch for the week! Looks so so amazing! I’ll report back in a bit :) I was too thrilled not to comment sooner haha. Dana, you always have the best recipes. I hate deviating from your blog to be completely honest, but I knew since I specifically wanted a carrot soup, I might have to. Sure enough, yours popped right up on the first page of Google! Girl, your freaking magical.

  54. Denise says

    I’ve made this twice. Once with basil the other time with cilantro. Both times excellent and the colour is beautiful. This is being added to my favourite soup list.

  55. Jo says

    I never write reviews of recipes but this one deserves it!

    I just made this last night in preparation for a big Thai feast tonight. I wanted to let the flavors mix for a day (I always love Thai food the day after). I would give this 4.5 stars because it’s missing a little flavor. But I’m giving it 5 stars because 1) it’s the perfect base 2) it’s super healthy and truly vegan 3) you can double it (like I did) and it still turns out great (you know how sometimes doubling recipes is a no no? This one is good to go)! and 4) with just two simple ingredients, this goes from baby food with a hint of spice to impressive restaurant quality!

    To make this recipe INSANELY DELICIOUS, just add fresh GINGER and fresh BASIL to your preferred taste (I used the tube ginger and it worked great)!

    Thanks for a great recipe!!

  56. Cheree says

    This recipe was a huge hit last night with the whole family. Loved the flavour! I added some garlic chilli oil as a garnish for extra kick :) I find myself visiting your page more and more for reliable vegan recipes. Thank you!

  57. gail hadley says

    This is by far my favorite go to soup!! I did switch it up alittle by using red onion (for kick) and I found this Thai ginger broth by Swanson that is amazing ! Thank you for this recipe it is yummy and guilt free!!! Gail

  58. Tracy says

    One way to speed this prep is to roast the onion, carrot and garlic in the oven at 425 degrees. Put the garlic cloves in tin foil. I added sea salt and oil to veggies before roasting.

    The recipe had good top notes but needed some anchor notes. I puréed the veggies with a can of coconut milk, a bit of molasses, a bit of tomato paste, added more salt and also honey and ginger to the purée-left out the basil. The soup with these additions came out great. The suggested toppings are better left puréed in to the soup base, than as “toppings” – I like toasted pistachios, yogurt and cilantro as toppings. A squeeze of lime stirred in would be refreshing.

  59. Jaime says

    Awesome recipe! I added a little bit of extra peanut butter, lots of sriracha, fresh herbs and lime wedges. When I went to eat the leftovers, I added a few noodles and it was really nice :) It’s difficult to get my boyfriend to eat many veggies but he loved this soup! Thank you!

  60. Alberto says

    I cooked this soup for my wife and it was fantastic and she loved it! We had two bowls each! I mostly followed the recipe. One thing was that since I needed to leave for a few minutes, I let the carrots, onions and garlic cook for 20minutes with a lid and no heat. I also used an Indian chili pepper paste that we have had for some time since I didn’t have any Thai one, I used a quarter teaspoon, and it just gave the perfect heat! Interestingly enough, my soup did not come out as thick, I did not do any of the extras in step 8.
    Thanks for the recipe, a winner!

  61. Alli says

    I made this soup today with high hopes and in hopes of making lots and freezing it. It was horrible though. Very one dimensional and unfortunately a big waste of all of the broth and carrots I put into it. In all honesty, I’m not even sure if I’d feed this to a child as baby food… Very disappointing.

      • Cheree says

        Peanuts introduced soon after 6 months is now the recommendation to avoid allergies! BTW my 11 month old loved the soup – she doesn’t like too much heat sadly so I reserved some for her before adding the chilli sauce.

    • Ella von Smith says

      You are nuts the soup was amazing and the other 10 people who made this soup thought it was delicious.
      I think you just didn’t make it correctly.
      You should try making something simple like baby food.

      Commented by Ella von Smith
      Editor of the ******* Weekly Times

  62. Blake says

    Made the soup today and LOVED it! I love peanut sauce and peanut butter, so this soup was a (healthy) treat. It will probably get made at least once a week in my house now. Thanks so much for a great recipe!

  63. Miss Choco says

    You should try malaysian nasi lemak(rice eat with sambal n other side) or teh tarik(pull tea)

  64. Sarah says

    I love this soup and have been making obsessively for the last several months. The combination of spicy/sweet is perfection. Looking forward to trying more of your recipes. THANK YOU!

  65. Jackie says

    This soup is so different, in a good way! I love the creamy carrot + pb base, and then you can really season to your preference. I added a little more chili garlic, some honey, and a splash of rice vinegar. I want to make this again but instead roast the vegetables. It wouldn’t be as quick but would bring out the natural sweetness of the carrots more. Thank you for another simple but delicious recipe!

  66. Brittany says

    Making this soup yet again tonight. We like to pair it with Vegan Richa’s avocado naan bread. Now, that’s a color pop! :) Thanks for this awesome recipe that makes us love carrots!

  67. Jacqueline says

    Ah-mazing!!!! I’ve been having a hard time because Whole Foods stopped carrying my favorite creamy dairy free soups, but Whole Foods has nothing on this!!! I made it, after dinner, to have tomorrow, but after tasting it, I cannot stop eating it! This is my new favorite soup. I altered the recipe a bit based on what was in my fridge. I didn’t have any of the toppings, but didn’t need them. Instead of vegetable stock, I used coconut milk. I squeezed some sriracha sauce into the mix to blend in. And I added an extra giant scoop of peanut butter. It’s like drinking peanut sauce, the best stuff ever! But it’s also creamy, carroty, and has a nice spicyness to it. Thank you so much for sharing this recipe, I’m in love!

  68. Anne On A Mountain says

    I made this for dinner tonight and it nearly made me weep! We have had to go peanut-free (damn allergies), so going to a Thai restaurant (my favorite) is OUT! I’ve been playing at home with only moderate success until tonight. I can’t use the Thai chili garlic paste as it has peanuts, so I added kaffir lime leaf (bought my own tree two years ago), basil, ginger, cardamom, and Trader Joe’s Green Dragon sauce. I swapped out sunbutter for peanut butter. I added the coconut milk and garnished with more basil and kaffir lime leaf. ABSOLUTELY DELICIOUS!!! Did you hear the cheers from the Pennsylvania mountain top? I AM SO HAPPY!!! I tried to send you a photo on instagram, but I’m new to it, so don’t know if I did it right.
    I would love to find a recipe for the Thai Kitchen Chili Garlic paste, Green Curry, or Red Curry Paste. The green and red curry pastes do not list peanuts as an ingredient, or as a manufacturing cross contamination, but I made curry with the green curry paste and my daughter was very sick within minutes of eating it. :-( Very scary!!! If you know what those magic herbs are, sans peanuts, I would love to be able to make my own. Thanks for the carrot soup. It’s going to be a regular in our house.

  69. jasmine Olpinski K. says

    Every time I am looking for a recipe or inspiration, I somehow always end up on your website.
    Thank you so much!!

  70. coupon says

    SO GOOD! Thanks! and might i suggest adding lime. I added with the peanut butter and also a wedge with the soup. SO SO YUMMY! and vegan and gluten free! thanks so mucho

  71. Alie says

    This was AMAZING!! When I follow your recipes, I can lie to myself and believe I can actually cook. Thank you for the beautiful illusion, I adore you for it. ??

  72. Kayla says

    This soup was so delicious! My boyfriend and I absolutely loved it! We are actually planning on making it for our family Christmas Eve!

    Thank you for sharing!

  73. Blaire says

    I made this and substituted sunflower seed butter for the peanut butter (I am allergic to peanuts). I accidentally cooked it waaaay down, but it turned out to be delicious! Highly recommend.

  74. Jess says

    OMG, doubled this recipe last night because I had some carrots I needed to use up, and I’m so glad I did! This soup is amazing!!!! SO GOOD! Added a few more tsps of the chili garlic sauce and a tbsp of maple syrup. It was so creamy, peanut buttery and flavorful! Can’t wait to see how it tastes after sitting overnight. Yum! Thank you!

  75. Patricia says

    Yummy on a cool day. I did add a thin inch long slice of ginger and blended it along with the rest of the soup.

  76. Bobbi says

    I just made this soup tonight and it was absolutely delicious! I put a spoonful of thick greek yogurt instead of coconut milk (didn’t have any) like a previous commenter did, and it was great!