Since discovering Thai food years ago (as inauthentic as it may be in my world), I’ve fallen in love. I make Pad Thai for dinner several times a month, primarily because we love any and every excuse to douse things in peanut sauce. I love serving our Pad Thai with loads of fresh diced carrots for added crunch and nutrition. Carrots drizzled in sriracha and peanut sauce is a trifecta of flavor perfection. If you’ve not experienced it, please do (immediately). I think you know where I’m going with this… Carrot soup, you guys. Carrot soup PLUS peanut butter, chili garlic sauce, and basil. LIT’rally like drinking peanut sauce through a straw but with way more nutritional value. For the win! Benefits of this recipe: 30 minutes8 ingredients (plus desired toppings)Super easyMega healthySo creamyPerfect use for spring carrots and fresh basilFeeds a crowd with easeFreezes well for easy dinners/lunches later on Plus, look at how gorgeous and colorful it is! Beta carotene much? So what does it taste like?! It’s CreamyVelvetyComfortingNot too spicyPerfectly sweetSuper flavorfulPeanut butteryHealthy& The perfect light dinner or lunch I highly recommend topping yours with a combination of the following things: – Full-fat coconut milk – for an extra touch of creamy decadence/sweet coconut flavor– Sriracha or chili garlic sauce – for extra heat– Fresh basil, cilantro, or mint – for a fresh boost of herbaceous flavor– A bit of agave or brown sugar – for added sweetness If you make this soup, let me know what you think in the comments or by taking a picture and tagging it @minimalistbaker on Instagram! I’d love to see. Cheers to healthy eats, friends!
