Serves 6


  • 2 Tbsp. olive oil
  • 1/2 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 pound carrots, chopped into 1-inch pieces
  • 1 Tbsp. grated peeled fresh ginger
  • 1/2 cup light coconut milk
  • 1 Tbsp. red chili paste
  • 1/4 cup peanut butter
  • 1 tsp. salt
  • 1/4 teaspoon crushed red pepper
  • 2 Tbsp. rice vinegar
  • 32 ounces vegetable stock
  • Chopped fresh cilantro, optional


    In a large saucepan over medium heat, add olive oil and sauté onion and garlic until translucent. Add carrots and sauté 5 more minutes. Add ginger, coconut milk, chili paste, peanut butter, salt, crushed red pepper, vinegar and 1/2 of the stock. Cook until carrots have completely softened. Turn off heat.

    With an immersion blender or regular blender, blend soup ingredients until smooth. Add the rest of the broth to desired consistency. Ladle into soup bowls and sprinkle with cilantro, if desired.

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