This is one of the best soups to make for fans of Thai cuisine!


  • 1 Tbsp. olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups carrots, peeled and chopped
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups chicken stock
  • 2 cups water
  • 1/3 cup creamy or crunchy peanut butter
  • 2 tsp. Sriracha sauce
  • 1 Tbsp. brown sugar
  • fresh basil leaves and chopped
  • peanuts for topping

Heat a large pot over medium heat. Mix olive oil, onion, garlic and carrots, cooking for 5 minutes. Season with salt and pepper, then stir in veggie stock and water. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until veggies are tender.

Transfer to a food processor or blender and blend until smooth and creamy. Add peanut butter, Sriracha and brown sugar to the blender and blend until smooth. Serve immediately with fresh basil and peanuts.