Marbecks’ spicy Thai carrot and peanut soup

Photo: Peter McIntosh
Photo: Peter McIntosh
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

With Covid-19 shutting our eateries, we have looked to our archives for recipes to help alleviate the boredom of isolation.

1 onion, roughly chopped
3 cloves garlic
500g carrots, roughly chopped
salt and pepper, to taste
2 cups vegetable stock
1/3 cup crunchy peanut butter (salted or unsalted)
2 tsp chilli sauce (more or less to taste)
410g can coconut milk or cream
1 Tbsp olive or coconut oil
coconut yoghurt
fresh chilli, finely chopped


Heat a large pot over medium heat.

Roughly chop onion and garlic and add to pot with 1 Tbsp olive or coconut oil. Saute until soft.

Add carrots and stock and simmer for 30 minutes or until the carrots are soft. Transfer to a blender and blend until smooth.

Return to pot and add peanut butter and coconut milk and reheat.

Taste and adjust seasoning if desired.

For extra sweetness, add some brown sugar and for extra heat add some Sriracha hot chilli sauce.

Top with coconut yoghurt and finely chopped fresh chilli.



are you able to tell me how much peanut butter? it doesnt have the quantity

1/3 of a cup. Thanks. Ed


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