Thai Carrot Soup

5.0 (1 reviews)

1 Tbsp. olive oil
2 tsp. curry powder
1 clove garlic, minced
1/2 medium onion, diced
1 medium bay leaf
1 lb. carrots, peeled and sliced
2 cups vegetable broth
1 cup coconut milk
1/4 cup chopped basil, plus more for garnish
Salt and pepper, to taste

• Heat the olive oil over medium heat, add the curry and garlic, and toast about 30 seconds. Add the onions and sauté until translucent.
• Add the bay leaf, carrots, and broth. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the carrots are soft, about 20 minutes. Discard the bay leaf.
• Place the mixture in a blender and process until smooth. Slowly add the coconut milk, blending until very smooth.
• Pour into a clean pot and return to the stove over medium heat. Add the chopped basil and season with salt and pepper, if desired.
• Garnish with basil and serve.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind