Thai Carrot Soup
This easy Thai Carrot Soup is healthy, vegan, gluten-free, and allergy-free! This 30-minute soup recipe is made creamy with coconut milk, naturally sweet, and slightly spicy with Thai curry paste! Just 8 essential ingredients and totally customizable, this velvety carrot soup is packed with flavor and perfect for lunch, dinner, or meal prepping!
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 minutes
- Yield: 4-6 Servings 1x
- Category: Main, Side, Soup
- Method: Stove-Top, Blend
- Cuisine: Thai, Asian
Ingredients
Scale
- 1 TB Olive Oil
- 1 Cup Chopped Onion
- 1 Tsp Minced Garlic
- 1 1/2 lbs Fresh Carrots (sliced)
- 2 TB Thai Red Curry Paste
- 1 Tsp Dried Lemongrass (optional)
- 1 Tsp Ground Ginger (optional)
- 3 Cups Low Sodium Vegetable Broth
- 1 13.5 oz Can Full-Fat Coconut Milk
- 1-2 TB Fresh Lime Juice (optional)
- Fresh Cilantro (optional, topping)
- Sliced Green Onion (optional, topping)
Instructions
- Heat the olive oil in a large soup pot over medium heat before adding the onion and minced garlic. Sauté for about 2-3 minutes.
- Add the sliced carrots, Thai red curry paste, and dried seasonings (lemongrass and ginger). Give everything a stir to coat the carrots for 1-2 minutes.
- Now add the vegetable broth and full can of coconut milk. Stir the soup, bring the soup to a boil, and cover the pot, allowing the soup to cook over a medium-low heat for 20-30 minutes.
- Once the carrots are soft and fork-tender, turn the heat off and remove the pot from the heat.
- Use an immersion blender to blend the soup completely smooth and creamy or carefully pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot.
- Give the soup a taste and adjust any seasonings as needed. Add more broth for a thinner soup.
- Add the lime juice before serving the soup and garnish with fresh cilantro, scallions, and dollops of sirirachia, chili oil, or coconut milk, if desired.
Notes
- Make sure you are using vegan and allergy-free Thai red curry paste. Thai Kitchen, which is am easy to find brand, checks all the boxes!
- If you want the soup less spicy, start with 1 tablespoon of curry paste. If you want it extra hot, use 3 tablespoons.
- Leftovers: Once the soup has cooled to room temperature, you can pour the leftovers into an airtight container and store in the fridge for 5-7 days. This soup works great for weekly meal prep, so feel free to make it ahead of time and store it the same way.
- Freezing: Once the soup has cooled to room temperature, pour it into a freezer-safe storage container, leaving some room for expansion, or large storage bags, laid flat until frozen. You can keep the soup frozen for up to 6 months for the best quality. Thaw the soup overnight in the fridge and reheat as instructed below.
- Reheating: Reheat the soup in a pot on the stove over low heat, adding an extra splash of broth if needed, or microwave individual bowls, covered with a paper towel to reduce potential splatter, until warmed through.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/thai-carrot-soup/
