Creamy Thai Carrot Soup with Basil

Resource: Eating You Alive


  • 1 Tbsp coconut or olive oil
  • 1/2 large yellow onion - chopped
  • 3 cloves garlic - diced
  • 4 cups carrots - chopped
  • Salt and pepper
  • 2 cups vegetable stock
  • 2 cups water
  • 1/3 cup creamy or crunchy salted natural peanut butter
  • 2 tsp chili garlic sauce
  • 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
  • Instructions

    1. Heat a large pot over medium heat and add 1 Tbsp coconut or olive oil (or nonstick spray).


    2. Add in diced onion, garlic and carrots, and cook for 5 minutes.


    3. Season with a healthy pinch of salt and pepper, then add veggie stock and water and stir.


    4. Bring it to a low boil, and then simmer on low heat. Cover and cook for 20 minutes, or until veggies are tender.


    5. Transfer to a blender and blend until smooth and creamy.


    6. Add peanut butter and chili garlic sauce to the blender and blend it again until everything combines.


    7. 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. Add more chili garlic sauce for more heat.


    8. 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.

    Creamy Thai Carrot Soup with Basil