This refreshing and cozy Heirloom Carrot Soup with Peanut Butter and Basil is vegan and gluten free. It gets its creaminess from the pureed carrots and peanut butter, a hint of natural sweetness from the carrots and basil and a touch of heat from red chili flakes and ginger. It’s the perfect winter warmer!
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I came home from the farmer’s market last week with a huge bag of heirloom carrots and we were having trouble eating them all. Yes, even dietitians get sick of carrot sticks. Even when they come in gorgeous colors.
Then I thought… what if I make a heart- and soul-warming soup? With a little bit of sweetness and spice? It was love at first bite.
Because the heirloom carrots are such beautiful colors, try to save a few slices to garnish your soup. Add some bright and contrasting color with fresh basil leaves and season with salt and pepper to taste. Amazing how that extra touch makes this soup even more special!
You can ever sprinkle your soup with some extra powdered peanut butter. As a PB fanatic I always add more…
I want to take a bite and have to keep reminding myself… it’s a screen!
Carrot Soup with Peanut Butter and Basil
Ready for a warm and comforting soup with the perfect balance of sweetness, creaminess and spice? Get that soup pot ready!
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| Servings | Prep Time |
| 8 | 6 minutes |
| Cook Time |
| 20 minutes |
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- 1 tbsp olive oil
- 1 small yellow onion minced
- 4 cloves garlic minced
- 1 tbsp Fresh ginger peeled and grated
- 5 cups heirloom carrots peeled and chopped into 1/2 inch pieces (set aside 16 pieces for garnish)
- 6 cups water (or vegetable stock)
- 3 tbsp powdered peanut butter (or 2 tbsp natural smooth peanut butter)
- 1 tsp Red chili flakes (or to taste)
- 2 tbsp fresh basil (or 1 tbsp dried basil)
- Salt and pepper (to taste)
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Saute the onions until translucent (about 3 minutes) and add the garlic and ginger. Saute for another 2 minutes.
- Add the carrots in 1 cup batches to develop some color and flavor. Put the pieces you've already sauted in a large bowl and set aside while sauteeing other batches. (if you're in a rush you can saute them all at once, but you'll get more fresh carrot flavor and less roasted carrot flavor. Your call!)
- Once all of the carrots are caramelized, put them back in your pot and cover with 6 cups of water (or vegetable stock). Add the powdered peanut butter or natural peanut butter.
- Bring the soup to a boil and then cover and lower the heat to simmer. Cook for 15 minutes or until carrots are soft.
- Use an immersion blender and blend the soup well. (If you don't have an immersion blender, let the soup cool down and transfer to a blender. Leave the top of the blender lifted a bit to let any steam escape. Cover with a dishtowel and blend well).
- Season the soup with salt and pepper, chili flakes and decorate with extra basil and heirloom carrot slices. Sprinkle with extra powdered peanut butter if desired. Enjoy!
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