THAI COCONUT CURRY CARROT SOUP

You guys. The Thai Curry Carrot soup is everything. I wanted to gobble all the soup! It’s creamy, light, spicy, and perfect for this warm springtime weather. If you’re a fan of the flavor of my vegetable soup with Thai curry, You’ll also enjoy this soup. It’s similar to the flavor profile but is a bit more sweet (naturally), lighter, and has an incredibly smooth texture. This recipe makes you think, “How do so few ingredients produce something that is so good? ?”

MAKE IT VEGETARIAN OR VEGAN

Its Thai Coconut Curry Carrot Soup is an excellent vegetarian OR vegan option. To ensure your soup is not vegetarian, check the ingredients list on your Thai curry paste label. The paste I made was Thai Kitchen brand, which doesn’t contain shrimp. However, specific brands do. So double-check. Also, if you’d like the soup to be vegan, you can use coconut oil instead of butter in the initial step.

INGREDIENTS

  • 2 Tbsp of butter (or coconut oil ($0.26)

One onion yellow ($0.32)

Red Thai curry paste ($1.45)

One lb. carrots ($0.89)

One sweet potato (about 3/4 lb.) ($0.84)

3 cups vegetable broth* ($0.39)

1 13.5oz. Coconut milk that is total fat ($1.99)

Salt and pepper according to your preference ($0.05)

Optional Garnishes

cilantro ($0.25)

sriracha ($0.25)

INSTRUCTIONS

Cut the onion into pieces and place it in an enormous pot with the butter (or coconut oil). Sauté the onion until it is soft and transparent (about 5 mins).

Once the onions have softened, mix in the Thai curry paste and cook for about a minute.

While the onion is cooking, remove and cut the sweet potato (about 1-inch cubes) into pieces. Incorporate the sweet potato into the pot after the curry paste has been simmered, and then continue to cook the sweet potatoes as you cut and peel the carrots. Add the carrots into the pot as you cut them.

Pour the vegetable broth into the pot, mix to combine, put a lid on top, and increase the heat to medium-high. Let the soup reach a point of boiling and then reduce the heat to low (or close to low) and let it simmer for about 30 minutes while stirring it now and then. After 30 minutes, the sweet potato and carrots should be incredibly tender and begin falling apart when you start the soup.

Switch off the heat and take the pot off the hot stove to let it cool (another spot on the stove would be fine). Pour in the coconut milk and stir until it is well mixed. It is possible to reserve one or two tablespoons of coconut milk for garnishing the soup.

Use an immersion blender or let the soup cool down further before blending in batches using a conventional blender. After the soup has been pureed and tasted, take a moment to taste and add pepper or salt, depending on your preference (this will depend on the kind of broth you use). Serve by adding fresh chopped cilantro and a drizzle of Sriracha in the event you want.

You Might Also Like

Leave a Reply