Simple Thai Carrot Soup (vegan, gluten-free)
This simple Thai inspired carrot soup is packed with flavor, spice, and sweetness from the carrots. It’s super creamy from blending all the veggies up with a little bit of coconut milk. This carrot soup is definitely not boring. The bold flavors and the balance of sweet and spicy make this soup SO delicious. You can dip some crusty bread in the soup too. It’s super easy to make, vegan, and gluten-free. It’s healthy, tasty, vibrant, and will make you wanting more!
Simple Thai Carrot Soup (vegan, gluten-free)
A super easy, flavorful, sweet, and spicy Thai carrot soup that is so delicious, you'll be wanting more. It's healthy, vegan, gluten-free, and oh so tasty!
Print Recipe
Ingredients
- 1 tbsp avocado oil (olive or coconut oil works too)
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, minced
- 4 heaping cups chopped carrots
- 1-2 tbsp Thai red curry paste
- 2 cups water
- 2 cups vegetable broth
- 1/2 tsp sea salt
- cracked black pepper
- 2 tbsp natural peanut butter
- 1/2 cup full-fat coconut milk (from the can)
- 1 tsp chili garlic sauce (for added heat)
Instructions
- Heat the oil in a large pot over medium high heat. Add the onions and saute for 2-3 minutes until lightly browned. Add the garlic and ginger and saute for 1 more minute.
- Add the carrots, Thai red curry paste, salt, and pepper. Saute for 3 minutes. Add the water and vegetable broth. Stir and let it come to a boil. Then cover and simmer for 20-30 minutes, or until carrots are tender.
- Add the peanut butter, coconut milk, and chili garlic sauce. Blend the soup either with an immersion blender or in a blender. Taste and adjust seasonings. Enjoy!
Servings: 4
