Thai Carrot Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pot over medium heat.

Step 2

Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.

Step 3

Season with a healthy pinch each salt and pepper, then add veggie stock, water, tofu, and lentils. Stir.

Step 4

Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).

Step 5

Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)

Step 6

Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.

Step 7

Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.

Step 8

Serve immediately with bread, fresh or toasted. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.