Creamy Thai Carrot Soup

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

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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.

• Spring rolls

• Salad rolls

• Satay chicken

Ingredient spotlight

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

Prep time	10 minutes
Cooking time	35 minutes
Total time	45 minutes
Servings	4-5

Ingredients

1 tablespoon coconut butter/oil (canola oil also works)

1 medium onion, chopped

1 1/2 tablespoon ginger, diced small

2 heaped cups carrots - peeled and chopped (6-8 carrots)

2 tablespoons Thai red curry paste

1 can full fat coconut milk

3 cups water

2 cubes vegetable or chicken stock

2 tablespoons whipping or heavy cream

1/4 teaspoon crushed black pepper

1/2 teaspoon lime zest, plus more for garnish

Method

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 minutes, stirring occasionally.

3. Add in the Thai red curry paste and braise for a further 2 minutes, stirring so the mixture does not stick to the pot.

4. Add chopped carrots and braise for 1-2 minutes, stirring occasionally.

5. Pour in 3 cups of water and vegetable stock, then cover halfway boil until the carrots have softened, around 25 minutes, stirring occasionally. Blend the mixture using a blender until smooth. Add water to alter the thickness of the soup to your preference if needed.

6. Pour the mixture back in the pot, add in the cream, black pepper and lemon zest, stir well.  If the soup is too thick boil for a further few minutes until desired thickness is reached,

7. Spoon into serving bowls and garnish with a sprinkle of lemon zest!