My college friends and roommates would attest to the fact that I am a lover of all things Thai food. I like to joke that I was actually made of half noodle during the years I lived in San Francisco. Thai noodles, all day! I moved back to Southern California six years ago and started wearing tank tops and not trench coats, and I was no longer able to hide that “noodle layer”. Hey, it was cold up there… it came in handy! I decided to come up with a way to satisfy that craving for the incredible flavors of Pad Thai, which was my go to– Pad Thai with extra peanuts/lime and Sriracha to be exact. That is where this soup comes in.
The soup uses the only real vegetable in Pad Thai that would serve as a good base–carrots! Which happen to pack a ton of health benefits. Carrots are antioxidant rich, loaded with vitamins A,C,K, B8, pantothenic acid, folate, potassium, iron, copper, and manganese– and on top of it all they’re a beta carotene and fiber bomb. Yes please! From there I added in my other favorite flavors, peanuts, lime and Sriracha –> winning combo my friends! I actually have to limit myself from how often I make this soup for fear that I will turn orange like my little cousin did when she first started eating solid foods as a baby. She looked really cute orange, I don’t think I could quite pull it off. Sorry Syd, but you did look cute!
In all seriousness, the soup is delicious and is perfect for the El Niño weather we are experiencing this winter.
- 4 cups chopped carrots
- 3-4 cloves garlic
- I medium white onion *
- 1 tbs coconut oil
- 1 can coconut milk (14 oz)
- 1¼ cups ( low sodium) veggie stock
- ¼ cup all natural peanut butter
- ¼ cup fresh lime juice : approx 1-2 limes
- 2 Tablespoons fresh cilantro leaves
- 2 teaspoons fresh ginger
- ¼ cup Nutritional yeast*
- *Optional- Fresh peanuts, cilantro and Sriracha to garnish
- Wash, peel & dice carrots.
- Sauté carrots with garlic, onion & ¼ cup veggie stock (set aside remaining 1 cup of veggies stock for later use)
- Sauté mixture approximately 5 minutes on medium-high heat. Reduce heat to medium-low, cover and sauté another 5 to 10 minutes - until carrots are soft all the way through, but not mushy.
- Add carrots, coconut milk, remaining veggie stock, peanut butter, ginger, cilantro, lime juice and nutritional yeast* into high-powered blender (I use a blendtec) and blend on high until soup is completely purified, adding more veggie stock depending on desired thickness preference.
- Salt and pepper to taste
- Garnish with fresh cilantro, peanuts and Sriracha