Creamy Thai Carrot Soup with Basil

Fly Feet Running - 21 Day Challenge Recipe

Ingredients - serves 4

½ large yellow onion, chopped
3 cloves garlic, diced
1 T Coconut or Olive Oil
1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
Salt and Pepper
2 cups Veggie Stock
2 cups water
⅓ cup sunflower butter
2 tsp chili garlic sauce


Fresh basil, cilantro, or mint
coconut milk
agave nectar
Sriracha hot sauce


  1. Heat a large pot over medium heat add coconut oil, diced onion and garlic. 
  2. Add carrots and cook for 5 minutes
  3. Season with a healthy pinch of salt and pepper, and stir in veggie stock and water
  4. Bring to a low boil, then reduce heat to a simmer
  5. 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)
  6. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy
  7. Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it
  8. Taste and adjust seasonings as needed. For a touch of added sweetness, add a T or so of brown sugar or agave nectar
  9. Add more chili garlic sauce for more heat
  10. 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