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Thai Carrot Soup 🥕🥣

Based on 2 ratings

Maggie Jandová

Community Member

“Credits to minimalistbaker.com”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 tbsp coconut oil
onion
cloves
450 g carrots
1 pinch salt
1 pinch pepper
470 g veggie stock
470 ml water
42 g creamy peanut butter
2 tsp chili garlic sauce
  • Step 1/4

    • 1 tbsp coconut oil
    • onion
    • cloves
    • 450 g carrots

    Heat up a pot over medium heat. Dice onion and garlic and add to pot with other ingredients. Cook for 5mins.

  • Step 2/4

    • 1 pinch salt
    • 1 pinch pepper
    • 470 g veggie stock
    • 470 ml water

    Season with salt and pepper. Add vegetable stock and water and stir. Bring to low boil, then reduce heat to simmer. Cover and cook for 20mins, or until veggies are soft.

  • Step 3/4

    • 42 g creamy peanut butter
    • 2 tsp chili garlic sauce

    Transfer to blender and blend until smooth. Add peanut butter and chili garlic sauce (1-2 tsp) and blend again.

  • Step 4/4

    Season as needed. You can add more chili, or sugar to make it sweeter. For serving you can drizzle with coconut milk or sprinkle with fresh herbs.

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