Creamy Thai Carrot Soup with Basil

Featured in the Honolulu Star-Advertiser on June 4, 2019.

Recipe compliments of the Blue Zones Project.

Creamy Thai Carrot Soup with Basil

Ingredients:

Creamy Thai Carrot Soup with Basil

  • 1 tablespoon coconut or olive oil
  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 pound carrots, chopped
  • 1 pinch each salt and pepper
  • 2 cups vegetable stock
  • 2 cups water
  • 1/3 cup cream or crunchy natural peanut butter
  • 2 teaspoons chili garlic sauce

Optional toppings:

  • Fresh basil
  • Chinese parsley or mint
  • Coconut milk or coconut cream
  • Brown sugar or agave nectar
  • Sriracha hot sauce

Directions:

Heat oil in a large pot over medium heat. Add onion, garlic, and carrots; cook for 5 minutes. Season with salt and pepper; add vegetable stock and water. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until vegetables are tender. Transfer to a blender and blend until smooth and creamy. Add peanut butter and chili garlic sauce to blender and puree. Adjust seasonings as needed. Serves 6.

Approximate Nutrient Analysis per serving:
160 calories, 10 g fat, 3 g saturated fat, 0 mg cholesterol, 400 mg sodium, 13 g carbohydrate, 3 g fiber, 5 g sugar, 4 g protein

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