Description
A vibrant and creamy Thai Spiced Carrot Soup that combines the natural sweetness of carrots with the bold flavors of red Thai curry paste and creamy coconut milk. This easy-to-make soup is perfect for a comforting meal and garnished with fresh cilantro and a hint of lime juice for brightness.
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 (or chicken broth)
- 1 (13.5 ounce) can coconut milk
- 1 lime, juice only
For Garnish
- Chopped cilantro
Instructions
- Sauté the vegetables: Heat the coconut oil in a large pot over medium-high heat. Add the chopped onion and carrot chunks. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and develop a slight caramelized aroma.
- Add the curry paste: Stir in the red Thai curry paste and cook for 1 to 2 minutes, stirring frequently, so the spices release their fragrant aroma and coat the vegetables evenly.
- Simmer the soup: Pour the vegetable broth into the pot and bring to a gentle boil. Reduce the heat and let simmer uncovered for about 20 minutes, or until the carrots are very soft and fully cooked.
- Blend the soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and puree until smooth, then return it to the pot.
- Finish with coconut milk and lime: Stir in the canned coconut milk and heat the soup until it just reaches a boil. Remove from heat and add fresh lime juice to brighten the flavors. Taste and adjust seasoning if necessary.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped cilantro for a fresh, herbal finish.
Notes
- For a spicier soup, increase the amount of red Thai curry paste gradually.
- Use vegetable broth for a vegetarian version or chicken broth if preferred.
- If you don’t have coconut milk, full-fat evaporated milk can be a substitute, but it will alter the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- To make the soup smoother, strain it through a fine mesh sieve after blending.
