Thai Carrot Peanut Soup

Thai Carrot Peanut Soup


1 Tbsp olive or coconut oil

Half a large brown onion, chopped

3 cloves garlic, pressed

4 cups of cubed carrots

½ tsp red curry paste, or more to taste

Salt and black pepper, to taste

2 cups veggie stock plus 2 cups water

1/3 cup peanut butter


* Heat the oil in a large pot over medium heat and add the onion and garlic.

* Cook, stirring occasionally, until softened.

* Add the carrots and cook for 5 minutes, stirring often.

* Stir in the red curry paste.

* Add the veggie stock and 2 cups of water, bring to a low boil, and simmer for 20 minutes, or until the carrot is tender.

* Transfer to a blender, add the peanut butter, salt and pepper, and puree. Reheat and serve.



For a creamier and sweeter version add half a cup of coconut cream and a tablespoon of maple syrup. Remember to check ingredients on red curry paste, many are vegan, but some contain fish.


Source: Cathy Duffield