Creamy Thai Carrot Soup with Basil

Nguyên liệu

• 1 Tbsp coconut or olive oil
• 1/2 large yellow onion ((chopped))
• 3 cloves garlic ((diced))
• 1 pound carrots ((scrubbed or peeled // chopped // 1 pound yields ~4 cups))
• 1 healthy pinch each salt and pepper
• 2 cups vegetable broth
• 2 cups water
• 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
• 2 tsp chili garlic sauce ((use less for less spice))
• Fresh basil, cilantro, or mint
• Full-fat coconut milk or coconut cream
• Brown sugar, maple syrup, or agave nectar ((sub honey if not vegan))
• Sriracha hot sauce

Cách làm

1. 1

   Heat a large pot over medium heat.

2. 2

   Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.

3. 3

   Season with a healthy pinch each salt and pepper, then add vegetable broth and water and stir.

4. 4

   Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).

5. 5

   Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)

6. 6

   Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.

7. 7

   Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup, or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.

8. 8

   Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.