Creamy Carrot Soup

 

Basil Thai Carrot Soup

I originally made this recipe in the kitchen at the hotel where I worked. I didn’t go in that day planning on making this soup, but our soups were running low and it was my turn to make something for the day. Whenever this occurred I would go up into our walk-in fridge and let the available ingredients determine what I would make.

After deciding to use the abundance of Carrots, and conducting a little google search for inspiration, I came across the Minimalist Baker’s Healthy Thai Carrot Soup . Her soup was the base for this recipe, find my changes below which also happen to make this soup acid reflux friendly.

 
 
 
 

INGREDIENTS

  • 1 tbsp Olive Oil

  • 1 tbsp Minced Fresh Ginger

  • 1 lb Carrots (scrubbed, peeled, and chopped)

  • salt and pepper. to taste

  • 2 C veggie stock (I’ve also used Chicken)

  • 2 C water

  • 1/4 C Smooth Peanut Butter (use more for more peanut flavor)

  • 1 1/2 C Coconut Cream

  • Fresh Cilantro, for garnish *Optional

INSTRUCTIONS

  • Heat large pot over medium heat.

  • Add oil to pot, then add the Carrots and cook for about 5 minutes.

  • Season with salt, pepper, ginger, stock, water, and then stir.

  • Bring to a boil, then reduce to a simmer and allow carrots to get tender. (About 20 minutes)

  • Using a blender or immersion blender, puree the carrot mixture with the peanut butter. If you want soup to be extra smooth, run the mixture through a strainer or cheesecloth.

  • Return mixture to the pot, stir in the Coconut Cream, and over medium heat bring the soup back to a simmer.

  • Serve with Basil, enjoy!

COURSE: SOUP

CUISINE: VEGAN, AMERICAN

KEYWORD: Creamy Carrot Soup

PREP TIME: 5 MINUTES

TOTAL TIME: 30 MINUTES

SERVINGS: 4

AUTHOR: CANDICE CUSTODIO