Creamy Thai Carrot Soup with Basil
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
224 kcal
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Course
Main Course, Soup
Creamy Thai Carrot Soup with Basil
Description
Creamy Thai Carrot Soup with Basil starts by sautéing onion, garlic, and chopped carrots in coconut or olive oil. After seasoning with salt and pepper, vegetable broth and water are added before simmering until the carrots are tender. The cooked mixture is blended until smooth, then creamy peanut butter and chili garlic sauce are incorporated to add richness and a gentle spice. Sweeteners like brown sugar or maple syrup can be adjusted to balance flavors.
The soup offers a creamy, silky mouthfeel with earthy sweetness of carrots punctuated by the nuttiness from peanut butter and a spicy undertone from chili garlic sauce. The final garnish of fresh basil or herbs adds a fresh herbal note that complements the smooth soup.
This soup is suited for serving warm as a starter or light meal, accompanied by crusty bread or a side salad. The notes mention nutritional estimates and cultural background to the chili and peanut flavors, but the recipe itself remains straightforward and customizable in spice level.
Ingredients
- 1 Tbsp coconut oil or olive oil
- 1/2 large yellow onion (chopped)
- 3 cloves garlic (diced)
- 1 pound carrot scrubbed or peeled // chopped // 1 pound yields ~4 cups
- 1 healthy pinch salt
- 1 healthy pinch black pepper
- 2 cups vegetable broth
- 2 cups water
- 1/3 cup peanut butter creamy or crunchy, salted natural, use less for a less intense peanut butter flavor
- 2 tsp Chili garlic sauce (use less for less spice)
FOR TOPPING/SERVING (optional)
- basil or cilantro or mint, fresh
- coconut milk full-fat or coconut cream
- brown sugar sub honey if not vegan, or maple syrup or agave nectar
- sriracha hot sauce
Instructions
- 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 vegetable broth 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.
Notes
- The peanut butter flavor can be adjusted by using less for a milder taste.
- Fresh herbs such as basil, cilantro, or mint add brightness when served.
- Sweeten to taste with brown sugar, honey, maple syrup, or agave nectar as preferred.
- Use an immersion blender or regular blender carefully to achieve smooth soup texture without spills.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 224 | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 7.1g | 14% |
| Fat | 14.6g | 22% |
| Saturated Fat | 2.2g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 239mg | 10% |
| Fiber | 5.7g | 23% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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