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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Gluten-Free, Thai-Inspired, Vegan
Does it keep?
coconut or olive oil
(scrubbed or peeled // chopped // 1 pound yields ~4 cups)
each salt and pepper
creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
chili garlic sauce
(use less for less spice)
(NOT LISTED: Coconut or Olive Oil for sautéing)
FOR TOPPING/SERVING (optional)
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.
- Calories: 224
- Fat: 14.6g
- Saturated fat: 2.2g
- Sodium: 239mg
- Carbohydrates: 19g
- Fiber: 5.7g
- Sugar: 8g
- Protein: 7.1g