February 2, 2020

Thai Peanut Soup

Name: Thai Peanut Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; ½ large yellow onion (chopped); 2 garlic cloves; 1 pound carrots (scrubbed or peeled / chopped); 1 pinch salt; 1 pinch pepper; ¼ tsp turmeric; ½ tsp ground ginger; 1 tsp chilli flakes; 2 cup vegetable broth; ⅓ cup creamy or crunchy salted natural peanut butter (reduce for less intense PB flavor); water (to thin if desired); fresh Thai basil; fresh cilantro (finely chopped); full fat coconut milk or cream; maple syrup or agave nectar; Sriacha hot sauce

Oh Thailand…… Love and miss you!

*Backpacking Thailand – what a time to be alive*

At least now that it’s officially soup season where I am, I have an excuse to make different soups like 3 times a week. Here is my newest creation.

Now, close your eyes, take a deep breath and imagine you enjoy a train ride through the incredibly wild nature of North Thailand.

This Thai Peanut Soup recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
High-speed blender such as Omniblend Blender (affiliate link)
My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Thai Peanut Soup

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: Asian, Thai-inspired

Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, grain-free, soup, vegan

Ingredients

1 tbsp olive oil
½ large yellow onion chopped
2 garlic cloves
1 pound carrots scrubbed or peeled / chopped
1 pinch salt
1 pinch pepper
¼ tsp turmeric
½ tsp ground ginger
1 tsp chilli flakes
2 cup vegetable broth
⅓ cup creamy or crunchy salted natural peanut butter reduce for less intense PB flavor
water to thin if desired

Toppings (optional)

fresh Thai basil
fresh cilantro finely chopped
full fat coconut milk or cream
maple syrup or agave nectar
Sriacha hot sauce

Instructions

Heat a large pot over medium heat.
Dice onion and garlic. Add to pot with 1 Tbsp olive oil: Add carrots and sauté for 5 minutes.
Season with a generous pinch each salt and pepper, then add veggie broth and stir.
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 and blend until smooth and creamy.
Add peanut butter and blend to combine. Add water if you prefer a more liquid and less creamy consistency.
Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp maple syrup or agave nectar. Add more chili flakes for more heat.
Serve immediately with fresh (Thai) basil or cilantro. Top with a scoop of coconut milk and some drops of sriracha for extra heat.