I have never really been a huge soup fan.

It’s not that I don’t like soup, It’s just not my favourite.

Given the choice I would prefer something I can really sink my teeth into you know?

Or so I thought . . .

Enter Dana. Dana is the seriously beautiful, smart, funny (actually girlfriend is downright hilarious), recipe creator, food writer, ah-mazingly talented photographer of The Minimalist Baker.

Have you guys met Dana? I sure hope so, if not you need to head over and check out some of her incredible work. So many delicious recipes, Minimal ingredients (hence the minimalist baker) and maximum taste!! And did I mention the photography? Wow!

Anyways . . . A few weeks ago Dana shared this incredible soup recipe and I have not been able to stop thinking about it. So I figured enough already! Time to stop thinking about it Em, stop thinking and start doing.

And you guys . . .

This soup!

Oh. My. Deliciousness!

So thick, so creamy, so velvety smooth.

I can’t stop eating it!

I had planned to have myself a couple of slices of my fave wholewheat sourdough to dip into this vibrant bowl of creamy deliciousness but the soup was so good on its own the bread didn’t even get a look in.

This Creamy, Peanutty Thai Carrot Soup is all natural, vegan, dairy and gluten free. It also happens to be paleo friendly if you sub the PB for almond butter but, most importantly, it is down right delicious!

I’m talking lick the bowl clean delicious!

This Creamy, Peanutty Thai Carrot Soup is thick, creamy and velvety smooth. It’s subtly sweet thanks to the natural sweetness of our vibrant little carrots, it has a very gentle hum of heat from the fresh chilli (it’s very, very subtle) and the most delicious hint of creamy, dreamy, slightly salty, peanut buttery goodness.

It’s absolute perfection in a bowl.

And it’s so, so pretty!

I chose to serve mine with an extra sprinkling of red pepper flakes, some fresh coriander and a dollop (or swirl) of coconut yoghurt. That dreamy coconut yoghurt combined with the heat of those extra red chilli flakes, the sweetness from the carrots and the creamy, salty peanut butter punch = Ah-maze! Oh and I highly recommend you also add a generous pinch of freshly ground black pepper ♥

You guys I can’t even tell you! I am seriously addicted to this Creamy, Peanutty Thai Carrot Soup!

Made simply with a handful of ingredients that I bet you have on hand, ready in less than 30 mins (including prep time) and it freezes really well (providing you don’t eat it all in one sitting), hello super convenient lunch/dinner/snack. Winning!

This Creamy, Peanutty Thai Carrot Soup also happens to be soup-er (ha-ha) healthy!

Carrots = good for eyes, hair, skin, nails, anti-aging, cancer prevention, natural cleanser etc, etc

Garlic, onions and chilli – hello antioxidant rich.

You also get a sneaky hit of protein and some healthy fats from our good friend Mr peanut butter which means this incredible little soup will help you feel fuller for longer.

Plus we all know peanut butter makes everything better!

Good for the body and for the soul.

Thank you Dana for creating and sharing this divine little recipe. Love your work girlfriend xo

Now you, sweet invisible internet friend of mine what are you waiting for? Go make this soup already!

Make it, eat it, love it

Creamy, Peanutty Thai Carrot Soup  
This recipe re-written in my own words, created by the ah-mazing Dana who blogs over at The Minimalist Baker
Makes approx 4 cups of creamy, peanutty, subtly sweet carrot soup

Ingredients –

1 small onion

2 cloves of garlic, crushed

1 small red chilli, finely chopped

4 cups of carrots, peeled and roughly chopped

2 cups of vegetable stock

1 cups of water

1/4 cup of peanut butter (or 4 Tbsp of PB2 mixed with 4 Tbsp of water would work too)

salt and pepper to taste

Optional but recommended for serving –

A generous dollop of this ah-mazing Coconut yoghurt

Fresh coriander

Freshly ground black pepper

Extra chilli flakes for garnish

Method –

1 – Place a teaspoon of coconut or olive oil into a large pot over medium-high heat

2 – Add garlic, onion and chilli and stir to coat.

3 – Add chopped carrots, stir to combine and allow to cook, stirring occasionally for approx 5 mins.

4 – Add a generous pinch of salt and pepper along with your vegetable stock and 2 cups of water and stir to combine.

5 – Bring to the boil then reduce heat to low, cover and simmer for approx 20 mins or until carrots are tender. Test by piercing a piece of carrot with a  knife. It should cut through should cut through with ease.

6 – Transfer to your blender/food processor (or use an immersion/stick blender) add peanut butter and carefully process until smooth and creamy. It’s very hot remember so be careful with your fine self

7 -Taste and adjust seasonings accordingly.

8 – Serve with a dollop of coconut yoghurt and a sprinkling of fresh coriander.

Enjoy xoxo

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Question of the day –

Soup Yay or Nay? What’s your fave winter warmer? Feel free to share recipes/links in comments below