This luscious carrot soup is made with creamy coconut milk and spicy red curry paste. It's super comforting, easy to make, and packs a flavor punch!
Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
Stir in the garlic and curry paste. Cook everything for another 1 to 2 minutes, until the mixture becomes very fragrant.
Stir in the carrots, coconut milk, and 2 cups of broth. Raise the heat and bring the liquid to a boil.
Lower the heat and simmer the soup for 15 to 20 minutes, until the carrots are soft.
Blend the soup either using an immersion blender or by transferring it to a blender (in batches if needed). Use caution when blending hot liquids.
Return the soup to the pot if you removed it. Thin the soup with additional broth or water if desired. Season the soup with lime juice and salt to taste.
Reheat the soup if it cooled down too much.
Ladle the soup into bowls and serve.