Thai Coconut Carrot Soup
Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free.
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 vegetable broth
- 2 cups coconut non-dairy beverage*
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- Handful fresh cilantro leaves, chopped for garnish
Instructions
- 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 soup along with the 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. Alternatively, 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, if desired.
Notes
*I'm using the coconut milk beverage that you'll find in the refrigerator section of the grocery store to cut down on calories and saturated fat. However, if you want a richer-tasting soup, then I recommend using 1 cup canned coconut milk and adding in an extra cup of vegetable broth for balance.