Creamy Thai Carrot Soup with Basil

This is one of the most delicious and easy soups I’ve ever made. Can wait to do it again! I used crunchy peanut butter and Sweet Chili Sauce from Trader’s Joes. It came out soooo good. Thanks for this recipe.

I am impressed with how basic and healthy this recipe is. It combines some favorite ingredients and even garnered a little bit of interest from my 4 year old.

This was absolutely delicious! I’m an omnivore so used chicken bone broth, added grated fresh ginger and turmeric. I used a combo of carrots and butternut squash since that’s what I had on hand. Omitted the water also. I could not find a good chili garlic paste so used sriracha. Put everything in my Instant Pot for 7 minutes. Then blended til creamy. Added 1 can full fat coconut milk. Lovely! Thanks for this; it was posted in my CSA newsletter (Our Harvest in Cincinnati, OH).

Tastes fantastic- definitely don’t skimp on the liquid. I added a bit of celery as well since I had some lying around.

Yummy. I had carrots that I needed to use this week. This recipe is so good and so simple. Thank you. I’m about to send it to my sisters and my son.

This is one of those miraculous recipes that is more than the sum of its parts. My BF and I are both under the weather, so I whipped this up with no extra garnish or anything, and we loved it. I’ll definitely make it again soon with all the extras.

One of the best things ever to do with carrots. Made it as directed but added a pinch of curry. Delicious! Can’t wait to play with this recipe it can go solo many ways. Thanks.

Hearty, creamy deliciousness, and so easy to adjust to one’s personal taste!

I’ve made this the past three weekends. I cannot get enough! I take the chili garlic down to 1.5 teaspoons for a little less heat and do 1/4 cup of peanut butter. There has never been a soup that I’ve made myself that I enjoy this much. And it’s soooo easy!

Holy crap this was AWESOME AWESOME AWESOME. I used an instant pot! I put all the ingredients other than the peanut butter, chili garlic and coconut milk into the IP. 5 minutes under pressure, put it in the blender and BOOM. Topped with roasted peanuts and cilantro. Thank you! This was so great, so easy and so healthy!

This soup tastes amazing and I really don’t like carrots very much! I bought carrots from Costco to put in my meatloaf and had way more carrots than I’d ever eat, so I looked for a carrot soup recipe online. So glad I found this one — yummy!!!

So, so good! I had some extra sweet potatoes, so I subbed half the amount of carrots for cubed sweet potato. Kept everything else the same (minus toppings and honey). My plan was to save some in the freezer for later this month, but this first batch is just too yummy to resist finishing off right away.

Delicious!!

Thanks so much for this excellent recipe! I’ve made it many times and have gotten rave reviews! I’m about to make it right now for a potluck. I’ve always left out the peanut butter and it tastes great!

I cannot count how many times I have made this. It is so good! Sometimes I leave it thick and use it as a sauce; other times I add more coconut milk and have a soup. Occasionally, I have to stop myself from dinking it straight from the blender. Thank you, Thank you, THANK YOU for this recipe! If I am feeling generous, I make some adjustments when I want my peanut-intolerant husband to have some: I haven’t found a Tahini that I like with this, but WowButter and other nut butters (particularly cashew butters) work fine as a replacement.

This is my new favorite soup. It’s delicious and easy. I would have never though to put peanut butter and carrots together. I used honey roasted peanut butter so did not use any honey as my topping. I did not have any fresh basil, but I am sure that would have made the soup even better. I honestly did not top it with anything and it was still amazing.

I love this soooooo much. It’s so hard to find a recipe online that I will make again but this one I have made over and over. I don’t add the water so it’s really creamy. I also use chili oil and add ginger and coconut milk to the blender at the end. Love love love!

We like heat, so ended up adding double the amount of chili garlic sauce and a bit of curry powder at the end. It was delicious! My husband said it’s one of his new favorite soups!

Made this last night! Excellent recipe now one of my favorite soups! I will be making it often.

This is fabulous! Even my fussy hubby loved it! It is rich and filling. I did not add any sweetener to it, thought the flavor/heat was perfect without it.

Tasted like peanut butter; made me gag. And was too watery, so i had to cook it a lot longer. Would recommend not adding the peanut butter

unbelievably easy to make, i added ginger and instead of extra water, 400ml of coconut milk, what a taste. thanks This just became my number 1 easy soup to go to….

I love this recipe sooo much. I used 1/2 the broth to make it creamier. I also added some ginger and used chili oil for heat. My favorite

This soup is delicious, but then you had me at “if you ever wished you could drink Thai peanut sauce with a straw”

This is such a delicious recipe! I love harvest veggie soups in the fall, but have a low tolerance for nightshades, like beloved butternut squash! This came out amazing! Thank you!

This soup is amazing! I didn’t have chili garlic sauce so I mixed crushed chilies, chipotle chili powder, and honey garlic sauce and WOW this is without a doubt my new favourite soup. Thank you so much for this recipe!

It is very, very good made with the ingredients the recipe calls for! But the second time I made it I added 1 t minced ginger, 2 t fish sauce, and 1/4 tumeric and I thought it was even better and had more of a Thai taste.

Outstanding! I added coconut milk – about 1/2 cup and ginger and basil at the end. So nice served with a piece of naan.

Thank you! ?
Simple, quick, delicious and impressed my wife! No muss or fuss, easy cleanup, fun using my vitamix and such a colorful presentation! One taste with my spoon, wow! Grabbed a straw and plunged it into my blender. Then i remembered to save room in my belly for dinner, haha!!
Thanks for a convenient, nutritious, delicious my new favorite recipe!
Blessings, l.b. ?

YES to this soup! I had a bag of carrots and it’s the first cool day, so naturally I googled “carrot soup” and this is the recipe that caught my eye. I pretty much made as directed, but did add fresh ginger, because I always love a kick of ginger. I did not have any coconut milk, but I love coconut, so improvised by adding a little squirt of cream of coconut (yes, what you use to make pina coladas!). It added that slight bit of coconut, which I love, and also a touch of sweetness (took the place of agave/brown sugar/honey at the end). Thank you for this recipe!

This is my favorite soup ever – I have a peanut allergy, so subbed with almond butter and it is always delicious! Served with a side of homemade honey spelt bread. Thank you for this great recipe :)

Holy crap. How is this so simple, but so good? I added fresh ginger, some turmeric and curry powder, and it was perfect. It’s better than creamy tomato bisque.

I made this. It super tasty but I should have paid attention to the comment “peanut sauce in a straw”. I could barely taste the carrots, but I’ll use this as noodle sauce. Olive oil with infused basil helps. Next time I’ll add more broth to make it more like soup. I also used a ginger garlic sauce. Recipe definitely needs more ginger and fresh basil to get that Thai taste – maybe even a bit of fish sauce. Anyway, not what I was expecting but still good over noodles/rice.

Oh my wow! …. thank you for this recipe, I literally had nothing in the fridge apart from carrots, quickly googled carrot soup, thought it would be rather boring but this is delicious and now il be making it every week!

Yum! Didn’t have any garlic chilli sauce but it had plenty of garlic and I added some crushed chilli flakes. I had some cashew cream in the fridge so added a bit before serving. It was very satisfying, will definitely be making again ?

Amazing soup! I had lots of carrots and doubled everything except the peanut butter, topped it with raw kale and crushed peanuts with a sprinkle of pepper. Delicious! Thanks for yet another great recipe.

Needed to clean out my carrots and was looking for something with a different flavor and this recipe fit the bill. My family loved it each person could add what they wanted to make it fit there taste buds. I used my Instant pot to cook the onions garlic broth and carrots for 7 minutes then my immersion blender for the rest and it was quick easy and delicious. I have loved everything I’ve ever tried.
Thanks
Pam

So good! So simple to make. I’m a teenager and making your vegan meals is sooo easy and rewarding!

I love this as a beautifully tweakable recipe! There is a creamy carrot soup with rosemary and honey that I adore from a restaurant, and I feel so happy tobe able to make my own, much healthier version!
I loooove creamy so I sub the water out for coconut milk. I sub out onion for ginger and instead of the thai sauce I use lots of rosemary! I don’t put the nut butter in, I tried it once, but I really like the flavor of the carrots to shine! A little coconut milk and honey or agave on top (and a tad blended in!), and its even better than the one I was trying to copy! Thank you!
Super easy- and my brother who doesn’t really like soups/healthy totally ate it…Check!!!

I tried this in the crock pot- cooked it for about 3 hours on high. Also added a thumb of ginger and some basil stems. If you’re in a time pinch, but still wanna use a crock pot, maybe microwave the carrots for a few minutes before throwing them in (since they take the longest to cook).

This was delicious and versatile as is most of your recipes.
I added a can of thai coconut milk on top of the stock and water. Next time to make it a little thicker, I’ll forgo the water. How did you get your soup so thick? Mine was thin prior to adding the coconut milk.
Other changes: I doubled the garlic, added ginger paste. and made a modified thai peanut sauce (mixed pb with thai chili sauce, soy sauce and rice vinegar). Next time, I’ll add a pinch of ghost pepper spice or more sriracha to amp up the heat.
This is a great way to use a ton of carrots, is tasty and very easy to make. I wonder if this can be made in a crockpot?

I love this recipe! I don’t make it vegan though!

I am not too keen on lots of peanut butter and this makes a wonderful peanut sauce. I use natural peanut butter with as little sugar as possible in general (I follow a low FODMAP diet.)

When I use dried basil (I’m not in a place where fresh basil is easy to get most of the time), I add in a little fennel and cinnamon to give it a more thai basil-like flavor. I make it a bit thicker if possible, and I’ve used it as peanut sauce dressing on asian salads, and it makes an excellent Thai peanut sauce for pizzas (I’m keen to try it on a g-free crust soon, but am sure it will work just fine on it)

My SO loves this and will eat a ton of it as cold soup– and he hates soup in general ;). This is a flexible recipe which works with many broths or stock.

I happen to make pho stock and love this most with it. Pho stocks is made with ginger, onion, and fish sauce (and sweet spices), so I can skip the onion when I use pho stock and just use more carrot. When using other broths, I just add fish sauce and ginger in to round out the flavor and it works well. There’s no need to actually use onion with the carrots if you have a good flavored broth or stock, so that is a tip for people who can’t eat too much onion.

My dog loves this and will no longer eat carrots or peanut butter plain after he’s tasted this (made with meat stock, duh), so that’s part of why I skimp or skip the onion and go light on the garlic. I don’t give him a lot but it will make him eat up every crumb of his kibble.

I am stealing this recipe (with my adjustments) and using it forever. Everybody else should do what they need to do to make this sauce/soup work for them. It’s worth doing. I am just sad every batch I make never lasts quite as long as I hope.

Easy, quick and delicious!! This will be a new favorite for week night dinners!

This was soo tasty. I added some black pepper and turmuric to mine for a stronger flavour and because I’m sick! Next time I might try replacing the water with a plant milk (probably coconut) to make it a bit heavier.

I really like this soup! I changed it up a little by using only 1 tsp of chili garlic sauce and 1/4 tsp peanut butter. I also topped with cilantro instead of basil which gave it a fresh spark. I did not use any oil since I am following a whole food plant based no oil (WFPBNO) lifestyle so I dry sautéed the veggies. It was a welcome treat since I am recovering from oral surgery and need to eat soft foods. A five star yum factor!

I used 1/4 cup of peanut butter and chicken stock instead of vegetable stock, also dried basil because I did not have fresh. It is a very tasty soup!

Ahhh, excellent. Exactly the recipe I was looking for to use up some carrots! I only used 1/8 cup peanut butter and it’s still got a lovely creamy taste and nice heat from the chili garlic paste.

I was looking for a recipe using American wild carrots (please don’t confuse with poison hemlock – study, study, study!) and came across this which I adapted slightly. I harvested and thoroughly cleaned one pound of wild carrot roots and followed the recipe using vegan “beef” stock but added 1/4 cup of raw cashews to the blender for more creaminess, 2 Tblsp of lime juice, and 1 tsp of ginger powder. I topped with fresh basil and fresh ground peppercorns and found the flavor slightly spicy and very complex with nothing too overpowering (was worried it would have too much peanut). I wasn’t sure what to expect using the wild carrots but I and my friend found it absolutely delicious. Two Thumbs Up!

Thankyou for that amazing recipe!! I just made it and it super easy and taste wonderful! I like the light peanutbutter taste!
What Didn’t work for me was the basil on top. Somehow the taste is so strong that it overpowers the soup in my opinion.
But all in all very very good and nutritious!

Yum – I doubled this recipe and brought to dinner party as a starter soup. The only thing I changed was added addl tsp chili garlic sauce. I might use slightly less peanut butter, next time. This is a keeper!

Amazing flavors! Every recipe I try from you blows me away!

Wow, this was one of those experiments that turned out great. My wife accidentally ordered 5 pounds of carrots off of Smiths click list. So glad she did, I googled carrot recipes before they went bad. We loved it! She would have called for a little less heat from the chili-garlic sauce but I thought it was spot on. Always season to taste. Seriously, never would have considered carrot, peanut butter and hot sauce, but wow, delicious and easy. Thank you so much, this one is up there with our butternut squash soup as an all time favorite… plus I can see for miles at night now, lol.

I’m a few years late in discovering this recipe on your site (I wasn’t reading your blog as regularly back when it was originally posted) but WOW was this ever delicious! I made it for a get-together and everyone raved, even my picky parents! So simple, yet so very special.! BTW, you are so on-point in identifying the perfect spice blends – I bought the one you recommend here and I loved it in this soup plus I was pleased w/the clean ingredient list. (Oh, and that tandoori spice blend from Whole Foods that you recommended a while back has become my all time favorite most versatile red pepper blend.)

Thanks, Dana – you rock!

This is my all-time favorite soup, and I never, ever get sick of it. I’ve made it dozens of times, and it’s absolutely dreamy. The only modification I’ll sometimes make is to add a bit more peanut butter, but it’s pretty much perfect as it is. Thanks for another stunning recipe.

This is my most frequently printed recipe (yeah, I really should commit these to a notebook, but I haven’t). In the past 6 months I have made this 17 times. It freezes like a champ and reheats to taste as good as freshly made. It is THE perfect lunch to take to work! I usually make it just as written, but when I am trying to use up carrots, I have doubled them up and tasted no noticeable difference in flavor…but I know all those people I love are getting a bit of extra beta carotene! I make this routinely for my 89 year old mother and she raves every time. I doubled the peanut butter once because of a craving and it was exceptionally fulfilling. Kudos to you for this recipe! Hands down it is my favorite go-to soup recipe!

This recipe is a keeper! I was a little nervous with how peanut-buttery (is that an actual term?) It smelled but the flavor came through just enough. Personally, I would cut back on the chili garlic because a little seems to go a very long way. But all together the sweetness of the carrots, the creaminess and nutiness of the peanut butter and the kick with the chili garlic sauce made for perfection in this soup!

Delicious! I tinkered around with the balance of sriracha, coconut milk, and brown sugar at the end and it turned out perfect. I thought a scant 1/3 cup peanut butter was perfect for a strong but not overwhelming peanut flavor. Thank you for this great recipe!

Already ate it several times as a soup, but tonight I decided it must also be delicious using this recipe as a sauce over veggies, tofu and rice! And guess what, it was!! I will keep eating it both ways; as a soup and as a sauce. Thanks for all your amazing recipes!

Loved this soup!!! I am a huge soup fan and even though I’m in Florida, it has been chilly lately, so this was the perfect easy meal to make! I chose this recipe because I wanted to use several carrots at once before they went bad. I do not like spicy food but I do like Thai cuisine, so I omitted the chili garlic sauce and it still came out great! I was eating some of the soup at work (didn’t even bother reheating) and a coworker asked what it was because it smelled delicious :-). I normally wouldn’t think to mix carrot and peanut together, but it really works in this recipe! Thank you so much.

Wow! Made this following the recipe and it is my new favorite soup!! Perfect combination! Thanks so much for sharing, I love it!

This soup is really yummy. When I first tasted it, I thought it was just okay. Then I kept going back for more and more – it is addictive!
I made it with homemade bone broth (chicken broth) instead and just a touch less peanut butter and I used samba oelek instead of “chili garlic sauce.”
This will be a new fall staple for my family. Thanks so much for posting this!

So……I had to modify this to what I had in my kitchen. I was using fresh carrots from my garden, but didnt want to dig anymore up… so I used the left over half of a potato I had. I also used chicken broth, since that was all I had. Since I was using the potatoes, I did half a cup of milk and half water. I made rice and chicken to put in and I loved it. I am so excited to try the recipe the way it was intended. I just love that it gives such an easy base that people have the opportunity to make it their own.

Been making this a few times a year for a few years now. It’s awesome and really flexible to dabble with different additions; from spicy to sweet, spices or cream. Thai, or Indian or Japanese kicks. It’s also easy and relatively quick to make.
Make your own flat bread for it. Well worth it.

I was skeptical of this because it seemed too simple to taste as good as people were saying, but I went ahead because I had some carrots lying around and also am suffering from an awful cold, so some hot soup sounded like a good idea. I’m sorry for ever doubting the Minimalist Baker — this was amazing and surprisingly creamy without using any cream! Followed the recipe exactly except I used a little less than 1/3 cup of peanut butter. I usually like spicy things but I did find it a little too spicy with 2 tsp of the chili garlic sauce (though it did help to clear my sinuses lol). Packed the soup into a mason jar to take to work and topped it with chopped cilantro, which adds a nice herby freshness even after sitting in the soup all day. The recipe made enough for 3 pint sized jars but I could have split it into 4 servings if I wanted it to accompany a meal. Thank you!

This is delicious! I changed a few things:
1: added 1Tbs minced/grated ginger in the last few minutes of sauteing the carrots and onions
2: Instead of 2C water, 1C water and 1C coconut milk
3: For those who do consume fish and shellfish, I added a couple tablespoons fish/oyster sauce in the last 10 minutes of simmering the soup. Really adds that authentic Thai flavour you’re looking for.

I served with a side of basmati rice. Awesome!

Made this last week for guests and they all loved it! Topped with oconut cream is a dream…with basil or cilantro! Making it again so I have more to myself!!! ;-)
Thanks Dana for bringing us tried and true delicious kitchen creations!

I just made my second batch of this soup. I love how satisfying it is. I currently have a cold and got up out of bed just to make this soup. It was worth it! The first time I didn’t add anything extra but this time I added 2 TBL maple syrup and it is yummy. I ate a big bowl and dipped english muffin bread in it. Next time I will need to double or triple this recipe, even though only me, I want to have it in my freezer at the ready always!

I love your site! I made a somewhat bastardized version of this (due to dietary restrictions) and now totally regret putting the rest in fridge despite knowing I should be eating small portions. It’s SO good! Since I can’t have garlic or onion, I added some cardamom, ginger, turmeric and coconut manna (I’m out of coconut milk)…lol. Logical substitutes. ;->. I also made it with purple carrots and loved the color.

Best ? cream!!! For peanut butter-garlic-spicy lovers ?

This tasted amazing :)

I love this soup! I didn’t have quite enough peanut butter so used what I had (about 1/4 cup) and I think it was the perfect amount of peanut butter. We topped it with parsley (again, it was what we had) and it was fantastic. I will make this again and again and …

Had a pack of carrots left that needed to be used,
didn’t have any peanut butter at home and I don’t like a peanut butter flavor at dinner anyway, so I left the peanut butter out.

Lovely soup, added some extra salt/pepper/garlic pepper,
Really happy with the taste!

I made this today and it was pretty delicious! I like my soups a little more on the savory side and a little thinner so I made a few adjustments:

– Used 1 full yellow onion instead of 1/2 (we like our onions)
– Added 1 cup extra water before cooking to thin the soup a little more
– Stirred in about 1 Tbsp lime juice and 2 Tbsp soy sauce at the very end after blending everything

I didn’t have any fresh basil, but I added some dried basil to individual servings and it worked out well. All in all I’d definitley recommend this recipe! I had a bunch of carrots from a CSA box to use up and this did the trick. : )

Very easy, very good. I added 1 Tbsp maple syrup without tasting it first because I was making it for kids, I also used an extra garlic clove and 1 Tbsp sriracha sauce instead of the chili garlic sauce. It came out perfect. I’ll be making this again soon and often. I was worried because I have a very normal blender, but it blended up easily and was super creamy.

Great soup, can I freeze it?

Thank you so much for this recipe! Have been feeling under the weather and this soup really did the trick :) I made it exactly as written but added a little fresh ginger. So simple to make and had almost all of the ingredients on hand. I will definitely be adding this to our regular rotation. Thanks again!

We made this for dinner last night and it was ridiculously good!!

This soup is delicious. The peanut butter gives it a creamy texture. I added a little ginger but don’t think it needed it. I didn’t have basil so used parsley as garnish but I think the basil would be even better. Definitely will make this again and am going to recommend it to my daughter who is not fond of carrots but I think she will like this.

This is one of my favorite soups and it is so fast. I always make it as the recipe calls for initially and the next time, I adjust. I didn’t have to adjust a thing. Would love to pair it with a sandwich for dipping in (so creamy and dreamy!)…but for the life of me cannot come up with a combo that works.

It was freezing in the 20s and i wanted to make my boyfriend something vegan and nice…I made this along with handmade vegan fried spring rolls with chili and soy sauce dipping sauce it went perfect with this! He praised it alot…and i did have a side spinach salad…if any one wants to make this for a nice dinner or lunch…

I had a ton of extra carrots laying around wasn’t sure how to use them. My husband suggested a carrot soup, which lead me here. This soup was so quick and easy to make and it is delicious!

I made a few adjustments with what I had on hand and it came out great. I used 1c veggie broth with 3c water ( I didn’t have any stock), used a crunchy all natural Thai flavored peanut butter instead of regular and a lime wedge to garnish.

This recipe would be hard to mess up and is a good base to get creative if you wanted to go that route (you don’t need to though). This soup is the perfect balance of sweet and spicy and is ultra creamy (my husband was surprised to find out there was no coconut milk in it). I will definitely make this again, thank you for your wonderful healthy recipes!

Absolutely delicious, great taste and texture, as always with your recipes! I never have fresh herbs on hand so I did not add basil, but next time I’ll add some fresh grated ginger along with the onion and garlic, can’t wait to try it!

Knowing how fond I am of your recipes, I doubled everything right from the start!!! You are AMAZING!!! Thank you for bringing so much taste and joy into my life! Both of my 20 +year old men offspring use your site as well! Smart “kids”!

This was delicious and simple to make. I have a lot of new baby mamas in my life, so I tripled the recipe and made it in my *new* Instapot. It was very easy, tasty and perfect for a winter comfort dish.