Creamy Thai Carrot Soup With Basil


This soup is for anyone who has ever wanted to drink Peanut Sauce with a straw.

I have been in love with Thai food ever since I discovered it years ago, even though the cuisine may not be authentic in my country. I cook Pad Thai several times a week, mostly because my family loves to smother everything in peanut sauce.

I like to serve my Pad Thai with lots of diced fresh carrots for extra crunch and nutrition. The combination of carrots, Sriracha *, and peanut sauce * makes for a delicious trifecta. Please try it (immediately) if you haven’t already done so.

Carrot soup plus peanut butter, garlic chili sauce, and basil. LIT’rally, it is like drinking peanut butter through a straw. But with less guilt and more nutritional value. For the win!

I would recommend combining the following ingredients to top yours:

– Sriracha, chili garlic, or chili sauce for extra heat

– Fresh mint, basil, or cilantro – to give your food a new herbaceous taste

For added sweetness, add a bit of brown or agave sugar


  • Coconut or olive oil, 1 Tbsp
  • Half a large yellow onion, chopped
  • Three cloves of garlic (diced).
  • 1 pound carrots
  • Salt and pepper: 1 healthy pinch of each
  • 2 cups veggie stock
  • Two cups of water
  • Use less if you want a milder PB flavor.
  • Use less to reduce the spice.

For Toppling/Serving ( optional

  • Fresh cilantro, mint, or basil
  • Coconut cream or full-fat coconut milk
  • Brown sugar or agave nectar (substitute honey if you are not vegan).
  • Sriracha hot sauce


  • Heat a large pot over medium heat.
  • Add the onion and garlic to the pot. Add one tablespoon of coconut oil or olive oil to the pot (or spray nonstick). Add carrots to the pot and cook them for 5 minutes.
  • Add veggie stock and stir.
  • Bring to a slow boil and then reduce the heat to simmer. Cover and simmer for 20 minutes or until vegetables are tender.
  • Blend until smooth and creamy in an immersion blender or a blend. Cover the lid with a cloth in case it leaks soup.
  • Blend the peanut butter with the chili garlic sauce in a blender, using either ‘liquify or puree’ if available.
  • Adjust seasonings according to taste. Add a Tbsp of maple syrup, agave nectar, or brown sugar (or honey, if you’re not vegan) to add sweetness. For more heat, add more chili garlic sauce.
  • Serve immediately. Fresh basil or other herbs can be added. Coconut milk can be drizzled on top to add a creamy and sweet taste. Serve with Sriracha to add extra heat.

Leave a Reply

Your email address will not be published. Required fields are marked *