Spicy Peanut Carrot Soup

Sometimes soup can be the perfect way to start the day. What most people don’t realize is that it doesn’t have to take a lot of prep time to concoct a killer soup chalk full of nutrients. I typically use my Vitamix when whipping up blended soups but an immersion blender can do the trick as well.


1 lb carrots unpeeled

1/4 sweet onion chopped

handful of parsley

2 tbsp coconut oil

3 tbsp organic peanut butter (unsweetened/unsalted) Note: You can sub any nut butter for peanut butter.

2 tbsp Wheat Free Tamari

1 Thai Pepper or hot pepper of your choice

2 cups hot water or vegetable stock

Dash of sea salt

NOTE: If you are NOT using a Vitamix or Blend-Tec blender, you will have separate directions.


Directions if using a Vitamix or Blend-Tec blender.

  1. Place water or stock at the bottom of the blender.
  2. Add carrots, onion and parsley.
  3. Blend on high until smooth.
  4. Add coconut oil, peanut butter, tamari, sea salt and Thai pepper.
  5. Blend on high until creamy and hot.
  6. Server with parsley garnish and toasted coconut flakes (optional).

Directions if using immersion blender or food processor.

  1. Place water or stock in a large pot with chopped carrots and onions.
  2. Bring to boil and then cook at med-high temperature for 15 minutes or until carrots are soft and onion is translucent in color.
  3. Using your immersion blender, pulverize carrot-onion mixture in the pot until creamy. If you are using a food processor, carefully transport hot mixture into base of food processor and blend until smooth.
  4. Add parsley, coconut oil, peanut butter, Thai pepper, sea salt and tamari and continue to blend until smooth.
  5. Garnish with parsley and/or toasted coconut flakes.

*To toast coconut flakes, place shredded coconut on a skillet and heat on low for 5 minutes.

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