This creamy Thai carrot soup is velvety, flavourful and comforting with a little kick. This unusual combination will leave you feeling like you've had a warm hug on a crisp fall evening. Need I say more? The family favourite is healthy, quick, easy and will become a keeper for you through this beautiful, but cold fall and winter season.
Cook time: 10 minutes
Prep time: 35 minutes
Total: 45 minutes
Whether it's for a weekend lunch, dinner or pot luck, this soup is perfect for a satisfying meal on those cold winter days. What sets this soup apart from the regular carrot soup is the favour profile, a delicious combination of sweet, sour and spicy, bringing to life the fragrance of Thai spices in a subtle but delicious way. The heat and slightly authentic taste comes from the ginger and Thai curry paste, the sourness comes from the lime and the sweetness comes from the carrots themselves and honey.
What can I pair this soup with?
Focaccia bread (follow the link for my fluffy and super easy to make focaccia bread recipe)
Good old toast with lots of butter (Rye bread toast works really well!)
Toasted melty provolone cheese sandwich
Throw some noodles and extra coconut milk with vegetables to turn the soup into a one pot hearty noodle soup.
Thai red curry paste This should be readily available at any grocery store. Of course you can use a home made one too but for the amount you need, the store bought one is perfect and it's easier.
Lime If you don't have a fresh lime at hand, a fresh lemon would also work, but I highly recommend not using the bottled version, the fragrance given by the fresh citruses are unmatched.
Carrots It's always a good idea to use freshly purchased or harvested carrots for the best taste.
Creamy Thai Carrot Soup Recipe
1 tablespoon coconut butter/oil (canola oil also works)
1 1/2 tablespoon ginger - diced small
1 onion - chopped
2 cups carrots - peeled and chopped (6-8 carrots)
2 cubes vegetable or chicken stock
1 1/2 teaspoon Thai red curry paste (use 2 tsp fo an extra kick. Any store bought option would works great!)
1 can coconut milk
2 cups water
1/3 cup whipping or heavy cream
1 tablespoon honey
1. Warm the coconut butter or oil in a pot on medium heat.
2. Add the onions and ginger, then braze until onions are translucent, around 5-7 minutes, stirring occasionally.
3. Add in the Thai red curry paste and braise for a further 2-3 minutes, stirring occasionally so the mixture does not stick to the pot.
4. Add chopped carrots and braise for 2 minutes, stirring occasionally.
5. Pour in 4 cups of water and vegetable stock, then cover and boil until the carrots have softened, around 25 - 30 minutes, then blend the mixture using a blender until smooth.
6. Pour the mixture back in the pot, add in the cream, honey and chopped basil if using, boil for a few minutes.
7. Squeeze in the lime a few times, stir, serve and enjoy !