Thai Carrot Soup

I'm sure I'm not the first person to not be a fan of winter. But to every cloud there lies a silver lining, because I totally love winter food! Over the years, I've learned how to make some favorite comfort foods and make them healthier. I love creamy soups, especially in these cold months. This nutritious, thai-spiced carrot soup will warm you right up. It's filling and healthy and you don't have to stand in the kitchen for hours to make it.

Made simply with a handful of ingredients and ready in less than 30 minutes (including prep time). It freezes really well too (providing that you don't eat it all in one sitting).

The natural sweetness of the carrots and mild flavour make them the perfect foundation for a creamy soup. The soup has a gentle hum of heat from the chili garlic sauce and a delicious hint of peanut buttery goodness. That's right...peanut butter! Peanut butter makes everything better! You get a sneaky hit of protein and some healthy fats from the peanut butter that is added to this soup, which will help you feel fuller longer. 

I chose to serve mine with a dollop of condensed coconut milk (you could use coconut yogurt), a few streaks of sriracha for extra heat and topped with some pea shoots.

Enjoy!

Print Recipe

Thai Carrot Soup

Serves: 4

Ingredients

  • 12 yellow onion, chopped
  • 3 cloves garlic, diced
  • 4 cups carrots, peeled and chopped
  • Sea Salt
  • Fresh Ground Pepper
  • 2 cups vegetable stock
  • 2 cups water
  • 13 cup creamy natural peanut butter
  • 2 tsp chili garlic sauce
  • 1 tbsp coconut oil

Make it Like So

  1. Heat a large pot over medium heat and add 1 tablespoon coconut oil and diced onion and garlic.
  2. Add chopped carrots and season with salt and pepper. Cook for 5 minutes.
  3. Add vegetable stock and 2 cups of water and stir.
  4. Bring to a low boil, then reduce heat to a simmer.
  5. Cover and cook for 20 minutes until veggies are tender.
  6. Transfer to a blender and blend until smooth and creamy.
  7. Add peanut butter and chili garlic sauce to the blender and mix/puree or liquify to combine.
  8. Taste and adjust seasonings as required.
  9. Serve immediately topped with pea shoots or sprouts or any other herbs of choice. You can also add a drizzle of coconut milk to add to sweetness or serve with sriracha sauce for extra heat.


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