Spiced Thai carrot soup

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. 1 tsp coconut oil

2. 1/2 cup white onion

3. 3 cloves of garlic, chopped

4. 450 grs chopped carrots

5. 1 to 1,5 cup vegetable broth

6. 1/4 cup peanut butter

7. 1 to 2 tbsp red curry paste (adjust depending on how spiced you like you it :)

8. 1 tbsp fresh minced ginger

9. 1/4 tsp sea salt

10. 1 tsp sriracha sauce (or more depending how sensitive you are to spices :)

11. 1/2 tsp lime zest

12. 1 tsp sesame oil Directions:

13. 
    

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

1. 
   

Add the carrots and cook for 1 minute.

1. 
   

Add the broth (1 cup only at this stage) and sesame oil, bring to a boil and let it simmer for 20 minutes.

1. Blend everything

2. 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.

3. 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)