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