Recipe by

Visit website

A sweet and spicy Thai carrot soup recipe topped with Thai style turkey meatballs.

Total time

1 minutes




  • 1 lb carrots (peeled)
  • ½ onion (chopped)
  • 2 cloves garlic (minced)
  • 1 carton chicken stock (32 oz) about 3 1/2 cups
  • ¼ cup creamy peanut butter
  • 2 tbsp coconut cream (or 1/4 cup coconut milk)
  • 2 tsp chili paste
  • 1 tsp Sriracha (optional)
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Lay carrots in one layer on a baking sheet. Bake for 15 minutes, or until easily pierces by a fork. Remove from oven and roughly chop into 1 inch pieces. In a large pot over medium high heat, drizzle 1 tsp olive oil in the bottom of the pan. Add onion and garlic and saute until translucent. About 5 minutes. Add in chopped carrots and stock. Bring to a boil. While still boiling, add in peanut butter, coconut cream, chili paste, and Sriracha. Stir until combined. Reduce heat to low. When no longer boiling, use an immersion blender to blend all ingredients together and puree carrots until smooth. Ladle into a bowl and top with cilantro, red pepper flakes, and meatballs.
Contains allergens

Take the Stress out of Mealtimes

Save time & money planning meals while eating simple, delicious & nutritious food

  Over 5,000 recipes like this one, matched to your tastes

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks