Thai Carrot Soup


  • 2 tablespoons olive oil
  • 1-1/2 cups chopped onions
  • 1 tablespoon minced garlic
  •  1-1/2 tablespoons minced ginger
  •  2 tablespoons red curry paste (add more if you like)
  •  2 pounds carrots, peeled and cut into 1/2 inch slices
  •  4 cups vegetable broth
  •  1-1/2 tablespoons brown sugar
  •  2 teaspoons red curry powder
  •  1/3 cup peanut butter (crunchy or smooth)
  • Chopped peanuts for garnish


  1. Sauté onions and garlic in olive oil for 3-4 minutes.
  2. Add in ginger and curry paste and stir until mixed.
  3. Add the carrots and broth.
  4. Stir in brown sugar, curry powder and peanut butter until well combined.
  5. Bring the soup to a boil.
  6. Reduce heat to low and simmer for about 35-40 minutes, or until carrots are tender.
  7. Remove from heat and allow to cool slightly.
  8. Puree the soup with an immersion blender (or in batches in a regular blender).
  9. Serve hot with peanuts and crackers, if desired.

The original recipe for this marvelous Meatless Monday soup can be found here.

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