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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 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 224 kcal
Course:
Main Course , Soup
Cuisine:
Thai , Vegan
Ingredients
- 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 vegetable broth
- 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)
FOR TOPPING/SERVING (optional)
- Fresh basil, cilantro, or mint
- Full-fat coconut milk or coconut cream
- Brown sugar, maple syrup, or agave nectar (sub honey if not vegan)
- 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate.*Note: you can learn about the Thai-inspired origins of sriracha and peanut sauce here and here.
Nutrition Information
Serving
1bowl
Calories
224
(11%)
Carbohydrates
19g
(6%)
Protein
7.1g
(14%)
Fat
14.6g
(22%)
Saturated Fat
2.2g
(11%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
239mg
(10%)
Fiber
5.7g
(23%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224
% 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.