Thai Carrot and Peanut Soup

Recipe by Cathy DuffieldCourse: Lunch, Soups, StartersCuisine: Thai, AsianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 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

Directions

  • 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.

Notes

  • 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.

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