Description
This Thai Spiced Carrot Soup is a vibrant and creamy delight that combines the natural sweetness of carrots with the bold flavors of red Thai curry paste and coconut milk. Perfect for a cozy meal, it offers a harmonious blend of spices and richness balanced by a splash of lime and fresh cilantro garnish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 1.5 pounds large carrots, peeled, trimmed and cut into chunks
- 3 tablespoons red Thai curry paste (start with 2 tablespoons and adjust to taste)
- 2.5 cups vegetable broth (chicken broth can be used instead)
- 1 (13.5 ounce) can coconut milk
- 1 lime, juice only
- Chopped cilantro, for garnish
Instructions
- Sauté Vegetables: Heat the coconut oil in a large pot over medium-high heat. Add the chopped onion and carrot chunks, then cook, stirring occasionally, until they begin to soften, about 8 to 10 minutes. This step helps develop the base flavors.
- Add Curry Paste: Stir in the red Thai curry paste and sauté it with the vegetables until fragrant, releasing the aromatic spices. This usually takes a few minutes.
- Simmer Carrots: Pour in the vegetable broth and bring the mixture to a simmer. Cook until the carrots are very soft and tender, about 20 minutes, allowing the flavors to meld.
- Blend Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. This creates the silky texture typical of carrot soup.
- Finish Soup: Stir in the coconut milk and bring the soup to a gentle boil to combine all flavors. Add the freshly squeezed lime juice to brighten the taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro for a fresh, herbal finish. Serve hot and enjoy!
Notes
- Adjust the amount of red Thai curry paste according to your preferred spice level; start with less and increase if desired.
- For a creamier texture, you can strain the soup after blending.
- Vegetarian and vegan friendly when using vegetable broth.
- The lime juice adds a fresh tang that balances the richness of the coconut milk.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
