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Recipe: Creamy Thai Carrot Soup

Are you ready for this? We give you… Creamy Thai Carrot Soup!

Fly Feet Running - Creamy Thai Carrot Soup


  • ½ large yellow onion, chopped 

  • 3 cloves garlic, dic ed 

  • 1 T C oconut or Oliv e 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