Asian Carrot Soup (Vegan)
Years ago my sister sent me her favorite soup recipe. It was carrot soup that was super creamy and a little bit spicy. Over the years, I have made this soup just for myself. I would make a big batch and eat it for my lunches all week. Recently, my oldest daughter has been wanting to try new soups and I pulled out this old favorite. She loved it. I made a few tweaks to the original recipe to make it dairy-free.
I like this soup on the spicy side so I tend to add the full 1/2 teaspoon of red pepper flakes. You can add just a pinch to give it a very mild heat.
Asian Carrot Soup
1 medium Onion, chopped
1 Celery Rib, chopped
1 Tablespoon Olive Oil
1 Garlic Clove, Chopped
1 Pound of Carrots, peeled and chopped into 1 inch rounds
1 inch piece Fresh Ginger, chopped
1/4-1/2 teaspoon Red Pepper Flakes
3 Cups Vegetable Broth
2 Tablespoons Reduced Sodium Soy Sauce
2 Tablespoons Creamy Peanut Butter
1 teaspoon Toasted Sesame Oil
1 Cup Full-Fat Coconut Milk
In a large saucepan, cook onion and celery in olive oil over medium heat until softened, but not browned. Add the chopped garlic and saute for 30 seconds.
Add carrots, ginger, red pepper flakes and broth and bring to a boil. Cover and let simmer for 30-45 minutes until carrots are tender.
Reduce heat to low and stir in remaining ingredients. Puree with an immersion blender until smooth and serve. (If you don’t have an immersion blender, you can use a traditional blender. When blending hot liquids you want to do it in small because overfilling a blender with hot liquids can be dangerous.)
**Note** This soup keeps very well up to 5 days in the refrigerator.