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I originally made this recipe in the kitchen at the hotel where I worked.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.
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
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!
CUISINE: VEGAN, AMERICAN
KEYWORD: Creamy Carrot Soup
PREP TIME: 5 MINUTES
TOTAL TIME: 30 MINUTES
AUTHOR: CANDICE CUSTODIO