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–+ servings
thai carrot soup in black bowl overhead view

Thai Carrot Soup

Course: Soup
Cuisine: Fusion, Thai
Keyword: Carrot
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Lena B.
Cost: $35
A delicious twist on the traditional carrot soup with creamy, salty, sweet, spicy, and sour notes that make it great for any time of the year.
Print Recipe

Ingredients

  • Olive oil
  • 1/2 yellow onion diced
  • 4 ish garlic cloves, diced
  • 6-7 large carrots peeled and sliced into ¼” pieces
  • 1 red bell pepper diced
  • 24 oz. chicken or vegetable stock/broth
  • 2 tbsp creamy peanut butter
  • 1/2 cup coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes adjust for your spice tolerance
  • 1/4 teaspoon ground ginger

Garnish, optional but recommended

  • Fresh basil
  • Fresh cilantro
  • Sriracha or chili garlic sauce
  • Lime juice
  • Crushed peanuts
  • Thinly sliced red bell pepper raw or roasted

Instructions

  • Start by dicing and organizing your vegetables before you put anything into the pot, because this will go pretty quickly.
  • Heat 1 tbsp of olive oil in a medium-sized pot over medium heat. Add onion and bell pepper and allow to cook for 2 minutes or until they begin to soften. Add garlic and continue cooking until it becomes fragrant.
  • Add sliced carrots to the pot and continue cooking until there is caramelization on all of the vegetables (about 3-5 more minutes).
  • Season with about half of your salt and pepper.
  • Add broth and bring to a boil then reduce to a low boil and continue cooking for 20-25 minutes or until the carrots are soft and mash very easily.
  • Now, take an immersion blender or carefully transfer the contents of the pot to a blender or food processor and blend until the soup is a uniform, smooth consistency.
  • Return contents to the pot and reduce heat to low.
  • Add the remaining seasoning along with the peanut butter and coconut milk, then stir to combine.
  • Let the flavors come together for another 5 minutes before serving.
  • Garnish with basil, cilantro, red bell pepper, and/or crush peanuts to take this soup to the next level.

Notes

  • Thai carrot soup is paired with coconut cilantro rice in the photo.
  • This soup can be enjoyed hot or chilled. If you plan on serving it chilled, I'd suggest blending the soup with a food processor or regular blender to ensure the texture is silky smooth. The chunky texture can be a bit off-putting when cold.