Creamy Thai Coconut Carrot Soup! This velvety, spicy soup is perfect for spring!
To say this spicy carrot soup is good would be putting it mildly. It’s bursting with complex, layered flavors so delicious that you’ll want to make it over and over again. It’s also ridiculously easy; throw everything in the pot, simmer, puree and voila! Dinner is served.
Carrots are the unsung hero of the produce drawer. I almost always have a giant bag of them lying around, ready to be thrown into salads, served with homemade hummus, or made into this creamy soup. For our Easter dinner this Spring, I made a carrot soup for our appetizer and it easily because the star of the meal. Refreshingly bright and silky smooth, BL’s been asking for carrot soup almost weekly after that meal. Of course, I’m more than happy to oblige. Not only does this soup make a yummy lunch or dinner, it’s also packed with nutrients. Most of us know that carrots are high in beta-carotene, a phytonutrient that’s helpful in boosting eye health, but they are also a very good source of biotin, vitamin K, potassium and vitamin C. Isn’t that the best part about eating nourishing foods? Good for you and tastes incredible; exactly what I’m looking for when selecting my meals.
Most Thai soups rely on full-fat coconut milk for their richness, but I’m subbing in Pacific Food’s Coconut Non-Dairy Beverage instead. With roughly half the calories and fat of canned coconut milk, it’s a delicious alternative for those who are looking for a lighter option. I played around with different ratios of coconut milk to vegetable broth, but find that a 1:1 pairing works best. The creamy coconut milk cuts some of the spicy red curry heat, with an extra splash of richness from the organic vegetable broth. Friends, this soup works on so many levels, you’ve just gotta try it.
If you enjoy heat, don’t skimp on the crushed red pepper flakes. They add nice spice and balance to the sour lime juice and sweet maple syrup. Enjoy as is, paired with a simple green salad, or with a bowl of steamed brown rice. For a pretty presentation, drizzle on a bit of coconut milk and use the back of a spoon to swirl into the soup. Garnish with cilantro leaves and extra red pepper flakes!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Thai Coconut Carrot Soup
Yield 4 servings
Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cups diced carrots
- 4 garlic cloves, finely chopped
- 2 to 3 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ⅛ teaspoon red pepper flakes (or more to taste)
- 2 cups Pacific Foods Organic Vegetable Broth
- 2 cups Pacific Foods Organic Coconut Non-Dairy Beverage, plus more for drizzle
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh lime juice
- Handful fresh cilantro leaves, chopped for garnish
- Heat oil in a large soup pot over medium heat. Add the onion and carrots, and cook for 5 minutes until onion is soft and translucent. Stir in the garlic cloves, curry paste, coriander, cumin, and red pepper flakes to skillet. Cook, stirring occasionally, for 10 minutes.
- Add in the vegetable broth and coconut milk and reduce heat to a simmer until carrots are soft, about 20 minutes.
- Season to taste, adding a pinch of salt or black pepper, if desired.
- Remove the soup from heat and let cool slightly. Add the vegetables in broth plus maple syrup to a blender and puree until creamy and smooth. Depending on the size of your blender, you may need to work in batches. Alternately, you can use an immersion blender right in the pot.
- Return soup back to the pot and stir in the lime juice.
- Serve with chopped cilantro and extra coconut beverage, for drizzle.
Courses soup, dinner, entree, lunch, vegan, glutenfree