I wanted something satisfying and warm to eat! So while grocery shopping, I decided to make some soup! I love-making soup, where I can make it how I like it and be creative!
So Thai Carrot soup it is! It came out wonderfully and for the upcoming nights when arriving from work; I can effortlessly choose to have a nice warm bowl of soup and little spinach salad!
It was quite easy and in less than an hour in the early morning; I was done and ready to venture out to enjoy the rest of the day!
If you love carrot soup, try it! You can add what you like…coconut milk, ginger, yogurt….what ever you like. I just wanted a Thai peanut, very spicy, carrot soup! And I mean spicy…which you can omit! Here are the steps; if you decide to make it also and add your delights; please share!
Happy New Year!
2 pounds of peeled carrots, 1 large sweet Vidalia onion, 2 tbsp of minced garlic, hot chili pepper flakes, peanut butter and 1 granny smith apple + Sriracha. It will make about close to 1 quart and 1/2 of soup.
In a Dutch Oven, saute onions, apple, garlic in one teaspoon of hot coconut oil (about 2 – 3 minutes).
Add all the carrots and it’s ok to eat some while they go in!
Add 1 box of Vegetable broth (or any broth you like) and simmer for 20- 30 minutes; until carrots are tender.
Once tender, now puree! Either a food processor or hand Immersion blender.
You want to have a smooth consistency!
Now you add the peanut butter, blend then taste! A little salt, basil and hot chili flakes, then taste again. Then judge is it to your liking.
For me! Not all, I added more Sriracha hot sauce!
Add to a beautiful bowl. Topped with chopped basil and more hot sauce!
Letia 🙂
The peanut butter is added last. For those who are allergic to nuts; it can be skipped without compromising the taste you want for a wonderful carrot soup!
Photos taken by Letia Mitchell LifeStyle & Design®
Letia Mitchell LifeStyle & Design® 