Name: Creamy Thai Carrot Soup with Fresh Herbs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp coconut or olive oil; ½ large yellow onion, chopped; 3 cloves garlic, diced; 1 lb carrots, scrubbed or peeled, chopped; 1 lb yields ~4 cups; 1 pinch salt and pepper, a healthy pinch each; 2 cups vegetable broth; 2 cups water; ⅓ 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; Fresh basil, cilantro, or mint; Full-fat coconut milk or coconut cream; Brown sugar, maple syrup, or agave nectar, sub honey if not vegan; Sriracha hot sauce

Creamy Thai Carrot Soup with Fresh Herbs

A quick, 30-minute vegan soup that's creamy, naturally sweet, and spicy, made with carrots, peanut butter, and chili garlic sauce.

Prep5 min

Cook25 min

Total30 min

DifficultyEasy

Servings4

This Thai-inspired carrot soup comes together in just 30 minutes with only 8 main ingredients. It's naturally vegan and gluten-free, yet incredibly creamy thanks to peanut butter and a touch of coconut milk.

The balance of sweet carrots, spicy chili garlic sauce, and rich peanut butter makes every spoonful satisfying. Serve it with fresh basil or cilantro for a burst of freshness, and add a drizzle of coconut cream for extra indulgence.

Method

Heat a large pot over medium heat. Add the oil, then sauté the chopped onion and garlic for about 5 minutes, until softened.
Add the chopped carrots, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and water. Stir, then bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until the carrots are very tender (easily pierced with a fork).
Remove from heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender (cover with a towel to prevent splashing) and blend until creamy.
Add the peanut butter and chili garlic sauce to the blender (or back to the pot if using an immersion blender). Blend or stir until fully combined and smooth.
Taste and adjust seasoning. For extra sweetness, stir in a tablespoon of brown sugar, maple syrup, or agave nectar (or honey if not vegan). For more heat, add more chili garlic sauce or a drizzle of sriracha.
Ladle into bowls. Garnish with fresh basil, cilantro, or mint, and a swirl of coconut milk or cream. Serve immediately.

💡 Tips

For a smoother soup, peel the carrots before chopping.
If using a regular blender, blend in batches and don't fill more than halfway to avoid hot soup splashing.
Leftovers keep well in the fridge for up to 4 days; reheat gently on the stovetop.

Inspired by a recipe from Minimalist Baker

Creamy Thai Carrot Soup with Fresh Herbs

Ingredients

For serving (optional)

Method

💡 Tips

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