Thai Carrot Soup
I love serving this soup to people and then telling them that the secret ingredient is peanut butter! It’s exactly what I did the first time I served it to Jordon. It still amazes him how filling it is, and I love how versatile it is.
Ellysa
Recipe Notes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 3-4 servings
Original Recipe: Minimalist Baker
First Tried: Circa 2015
Ingredients
- 1 tbsp olive oil
- 1/2 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 pound carrots, chopped
- 2 cups vegetable broth (or use boullion cubes & water)
- 2 cups water
- 1/3 cup natural peanut butter (crunchy or smooth)
- 1/4 cup fresh basil, chopped + more for garnish
- 2 tsp chilli garlic sauce (optional)
- 2 tsp honey
- Salt and pepper to taste
- Hot sauce
- Chopped peanuts
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook 1-2 minutes, until fragrant. Add garlic and carrots and cook another 5 minutes.
- Season with salt and pepper, and add vegetable stock and water. Stir, bring to a low boil and then reduce heat to simmer. Cover and cook 15-20 minutes, or until carrots are tender.
- Add fresh basil, peanut butter, honey and garlic sauce. Blend with immersion blender, or transfer to stand-up blender to puree.
- Taste and season as necessary. Serve immediately with chopped herbs or peanuts sprinkled over top.
Notes
So creamy and surprisingly filling!
Protein per serving: 7 g, carbs per serving: 19 g, fat per serving: 15 g (224 calories).