Thai Carrot Soup
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!
Servings: 4
Calories: 369kcal
Ingredients
- 1 tablespoon peanut oil (or another high-heat oil)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons red curry paste (or to taste)
- 1 ½ pounds chopped carrots
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 2 cups vegetable broth, plus more as needed
- 1 tablespoon lime juice, or to taste
- Toppings of choice, such as chopped peanuts and cilantro
Instructions
- 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.
Nutrition
Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 28.7g | Fat: 27.1g | Saturated Fat: 21.6g | Sodium: 721mg | Potassium: 867mg | Fiber: 7.1g | Sugar: 15.8g | Calcium: 99mg | Iron: 3mg