Creamy Thai Carrot Soup with Basil

1/2 of a large yellow onion, chopped

3 clove of garlic, diced

1 pound carrots, scrubbed or peeled and chopped (4 cups)

salt and Pepper

2 cups Veggie Stock + 2 cups water

1/3 cup creamy or crunchy salted natural peanut butter

2 teaspoons chili garlic sauce (I didn’t have this and it was fine without)

Toppings: Fresh basil, cilantro, or mint; coconut milk; brown sugar or honey, Sriracha hot sauce

Coconut or Olive Oil for sautéing

1. Heat a large pot over medium heat.
2. Dice onion and garlic.  Add to pot with 1 Tablespoon oil.  Add carrots and cook for 5 minutes.
3. Season with a healthy pinch each of salt and pepper then add veggie stock and 2 cups of water and stir.
4. Bring to a low boil, then reduce heat to 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).
5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy.  (Cover with a towel in case your lid leaks)
6. Add peanut butter and chili garlic sauce to the blender and blend to combine using a ‘puree’ or ‘liquify’ setting if you have it.
7. Taste and adjust seasonings as needed.  For a touch of added sweetness, add a Tablespoon or so of brown sugar, maple syrup or honey.  Add more chili garlic sauce for more heat.
8. Serve immediately with fresh basil or herbs of choice.  A drizzle of coconut milk will add a creamy, sweet touch.  Serve with sriracha for extra heat.
9. Adapted from:www. minimalistbaker.com