Thai Carrot & Ginger Soup

1 Bag Baby Organic Carrots
1 Box Low Sodium Chicken Broth
1/4 Cup Creamy Unsweetened Peanut Butter
1/4 Cup Coconut Milk
1/2 tbsp Ginger
2 tsp Garlic Chili Sauce
1 tsp Garlic
Salt & Pepper to taste
*optional: top with coconut cream, avocado, basil, sesame oil, more chili sauce

  1. In a pot bring the carrots and chicken broth to a boil
  2. Cook until carrots are tender.  You should be able to easily pierce the carrot with your fork
  3. Add the carrots to a food processor or high power blender- I use a vitamix
  4. Blend until the carrots are pureed and creamy
  5. Add back in chicken broth until you reach desired consistency
  6. Add in coconut milk, peanut butter, chili sauce, and seasoning. Blend until fully combined

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