Thai Carrot Soup

If you love thai peanut sauce, this soup is for you! The creaminess from the peanut butter plus the added spice makes this carrot soup something you will want to swim in ;) It is done in 30 minutes, is not too spicy and perfectly sweet, freezes well for easy meal prep and is mega healthy! 


Thai Carrot Soup

Serves 4


  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chopped carrots
  • 2 cups vegetable stock + 2 cups water
  • 1/3 cup creamy natural peanut butter
  • 2 tsp sriracha
  • Salt and Pepper
  • Coconut oil for sauteeing


  1. Heat a large pot over medium heat
  2. Add onion and garlic to pot with 1 Tbsp coconut oil. Add carrots and cook for 5 minutes
  3. Season with salt and pepper, then add vegetable stock and 2 cups of water and stir
  4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender
  5. Transfer to a blender and blend until smooth
  6. Add peanut butter and sriracha to the blender and blend to combine
  7. For a touch of added sweetness, add a tbsp or so of maple syrup. Add more sriracha for more heat
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