Creamy Thai Carrot Soup

Posted by in Recipes on May 03, 2018 . .
  • 1 Tbsp coconut oil
  • 1Tbsp Olive Cart Garlic Chili EVO
  • 1/2 of 1 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
  • ½ tsp fine sea salt
  • 2 cups boiling water
  • 2 tsp Better Than bullion vegetable base paste
  • 2 cups water
  • 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
  • 2 tsp Olive Cart Harissa Sauce (or to taste)
  • 2 tsp Olive Cart Thai Seasoning
  • OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; or coconut milk.





  1. In a medium bowl mix 2 tsp of Better Than Bullion Vegetable base with 2 cups of boiling water. Stir and set aside.
  2. Heat a large pot over medium heat.
  3. Dice onion and garlic. Add to pot with 1 Tbsp coconut oil and 1 Tbsp Olive Cart Garlic Chili EVO Add carrots and cook for 5 minutes.
  4. Season with  ½ tsp fine sea salt and 2 tsp Olive Cart Thai seasoning, then add veggie stock and 2 cups of plain water and stir.
  5. 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).
  6. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
  7. Add peanut butter and Olive Cart Harissa sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.
  8. Taste and adjust seasonings as needed. Add more Olive Cart Thai seasoning or Olive Cart Harissa sauce for more heat.
  9. Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch.



Tags: Creamy, Thai, Carrot, Soup Last update: May 03, 2018

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