Thai Coconut Carrot Soup
I love the thick, creamy texture of this soup with all of the bold Thai flavors. Best of all, the cooking time is pretty quick, which means that you won’t have to spend too much time at the stove.
Yeilds: 8 servings
- 1 tablespoon olive oil
- 1 white or yellow onion chopped
- 3 tsp. minced garlic
- 1 tablespoon ginger minced
- 2 tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 3 cups low sodium vegetable broth
- 1 14- ounce can light coconut milk
- 8 -9 large carrots, trimmed peeled, or about 6-7 cups of mini carrots
- 1 (15 oz) can diced tomatoes
- 2 tsp. salt
- 1 tsp. pepper
- 2 Tbls. lemon juice
- 1/2 cups minced cilantro or 2 tsp. dried coriander (optional)
- 1/4 cup lime juice
Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and sauté for about 5-7 minutes, or until the onions are cooked. Add the garlic, ginger, curry paste, and soy sauce. Sauté for 2 minutes, or until the garlic is very fragrant.
Add the broth, coconut milk, carrots, canned tomatoes, salt and pepper to the pot. Bring the mixture to a boil. Reduce to a simmer, cover, and simmer for 20 minutes or until carrots are tender.
With an emulsion blender (or transfer the soup to a blender in batches) blend till smooth. Return the soup the pot, stir in the lemon and lime juice and cilantro, and adjust seasonings to taste. You can also stir in some extra broth if the soup is too thick for your liking.
Serve with chopped cilantro, finely chopped peppers, microgreens, sliced avocado, or a swirl of coconut milk if desired!