April 24, 2016
Thai Coconut Carrot Soup

Creamy Thai Coconut Carrot Soup!  This velvety, spicy soup is perfect for spring!

Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free. | www.delishknowledge.com
This post is part of my ongoing partnership with Pacific Foods. Thanks for support the brands that make DK possible.

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.

Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free. | www.delishknowledge.com Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free. | www.delishknowledge.com

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!

Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free. | www.delishknowledge.com

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! 

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Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free. | www.delishknowledge.com

Thai Coconut Carrot Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: soup, dinner, entree, lunch, vegan, glutenfree

Description

Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: soup, dinner, entree, lunch, vegan, glutenfree
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: soup, dinner, entree, lunch, vegan, glutenfree
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Add in the vegetable broth and coconut milk and reduce heat to a simmer until carrots are soft, about 20 minutes.
  3. Season to taste, adding a pinch of salt or black pepper, if desired.
  4. 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. 
  5. Return soup back to the pot and stir in the lime juice.
  6. Serve with chopped cilantro and extra coconut beverage, for drizzle.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

21 comments
LEAVE A COMMENT
  1. Hi! Thanks for this great recipe. Trying to make this kid friendly – will this recipe work without the thai red curry? Any replacements to get rid of chilli?

  2. Above the recipe is an description/explanation with the following sentence, not sure if this was an error in the description of the recipe but I did not see “maple syrup” as an ingredient on the list? Has anyone else commented on this ? Trying out the recipe!
    Example:” They add nice spice and balance to the sour lime juice and sweet maple syrup.”

    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!

  3. I enjoyed this soup! It’s very flavorful, and I love that it’s light and fairly healthy. I couldn’t get the coconut beverage to drizzle nicely on the top of the soup at the end (the liquid immediately sank under the surface of the soup), but I did top with cilantro and some crunchy wonton strips for texture, and it was very good. Thanks for the recipe!

  4. This recipe looks so delish – and carrots are a perfect base! Bought a bag for $0.50 yesterday – can’t beat that!!!

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