Creamy Thai Carrot Soup with Basil

• Gluten free

• Produce

  • 1 lb Carrots
  • 3 cloves Garlic
  • 1/2 Yellow onion, large

• Canned Goods

  • 2 cups Veggie stock

• Condiments

  • 2 tsp Chili garlic sauce
  • 1/3 cup Peanut butter, creamy or crunchy salted natural

• Baking & Spices

  • 1 Salt and pepper

Found on minimalistbaker.com

Description

Ingredients

• 1/2 1 large yellow onion, chopped
• 3 cloves garlic, diced
• 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
• Salt and Pepper
• 2 cups Veggie Stock + 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)
• TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce
• (NOT LISTED: Coconut or Olive Oil for sauteing)

Directions

• 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 veggie stock and 2 cups of 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.

Nutrition