Get ready for a quick & easy breakfast boost!
Are you ready for this? We give you… 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
Sriracha hot sauce
Heat a large pot over medium heat, add coconut oil, diced onion and garlic.
Add carrots and cook for 5 minutes
Season with a healthy pinch of salt and pepper, and stir in veggie stock and water
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 )
Transfer to a blender (or use an immersion blender) and blend until smooth and creamy
Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it
Taste and adjust seasonings as needed. For a touch of added sweetness, add a T or so of brown sugar or agave nectar
Add more chili garlic sauce for more heat
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
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