If you are reading this post, it probably means you have seen my Insta post today an are craving for some seriously creamy Thai flavored carrot soup !
100 vegan, gluten free, flavorful and done in 20 min in your Thermomix or high speed blender !
Add some flatbread toasts with bean houmous or some spiced grilled tofu and you have a perfectly balanced meal !
Why would you consider having anything else for lunch 🙂 ?
I put the recipe just below for you to try it when you feel like it.
As always, share any feedbacks. Makes me happy to read you 🙂 !
Recipe: for 4 pax
- 1 tsp coconut oil
- 1/2 cup white onion
- 3 cloves of garlic, chopped
- 450 grs chopped carrots
- 1 to 1,5 cup vegetable broth
- 1/4 cup peanut butter
- 1 to 2 tbsp red curry paste (adjust depending on how spiced you like you it 🙂
- 1 tbsp fresh minced ginger
- 1/4 tsp sea salt
- 1 tsp sriracha sauce (or more depending how sensitive you are to spices 🙂
- 1/2 tsp lime zest
- 1 tsp sesame oil
Directions:
-
Heat up medium low a large pan, add the coconut oil, then the onions. Cook until translucent (roughly 7/8 minutes). Then add, spices and garlic. Cook for 1 min, then add salt and cook for 1 more min
-
Add the carrots and cook for 1 minute.
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Add the broth (1 cup only at this stage) and sesame oil, bring to a boil and let it simmer for 20 minutes.
- Blend everything
- Add the peanut butter and blend until super smooth. Add more broth to adjust the texture as you like it. Taste and adjust spices, and salt if needed.
- Serve hot in bowls, topped with crushed peanuts, coconut yogurt, chili flakes and shirasha sauce and some cilantro and thai basil.
Enjoy ! (can be kept for 2 days on fridge or frozen once totally cooled down)