Creamy Thai Carrot Soup

Ingredients:

  • 1 Tbsp coconut or olive oil

  • 1/2 large yellow onion (chopped)

  • 3 cloves garlic (diced)

  • 4 cups carrots (chopped)

  • 1 healthy pinch each salt and pepper

  • 2 cups veggie stock

  • 2 cups water

  • 1/4 cup creamy or crunchy salted natural peanut butter 

  • 2 tsp chili garlic sauce 

  • Coconut or Olive Oil for sautéing


Directions:

  1. Heat a large pot over medium heat.

  2. Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.

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

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

  5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. 

  6. Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.

  7. Taste and adjust seasonings as needed. 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.

recipe adapted from: minimalist baker