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Recipes|Featured Main

Thai-Spiced Carrot Soup

Thai-Spiced Carrot Soup

Difficulty Level: Easy
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT50M
    40 Minutes
  • Yield:
    4 Servings
Warm and comforting yet bright and zippy, this soup is a fun starter. It can also be served over rice and garnished with marinated grilled prawns or tofu for a complete meal.
Ingredients
  • 1 tablespoon coconut oil (or oil of choice)
  • ½ large onion, diced
  • 1 ½ pounds sliced carrots
  • 1 (1/2 inch) piece ginger, peeled and thinly sliced
  • 1 clove garlic, minced
  • 3 teaspoons Thai red curry paste
  • 3 (2 inch) pieces lemongrass
  • 1 ½ teaspoons honey
  • 3 cups chicken or vegetable broth
  • ¾ cup coconut milk (1/2 can)
  • Juice of 1/2 large lime
  • ⅓ cup thinly sliced or torn Thai basil leaves
  • Salt
  • 12.78g coconut oil (or oil of choice)
  • 0.5 large onion, diced
  • 680.39g sliced carrots
  • 1 (1/2 inch) piece ginger, peeled and thinly sliced
  • 1 clove garlic, minced
  • 12.78g Thai red curry paste
  • 3 (2 inch) pieces lemongrass
  • 6.39g honey
  • 709.76ml chicken or vegetable broth
  • 177.44ml coconut milk (1/2 can)
  • Juice of 1/2 large lime
  • 78.86ml thinly sliced or torn Thai basil leaves
  • Salt

Warm and comforting yet bright and zippy, this soup is a fun starter. It can also be served over rice and garnished with marinated grilled prawns or tofu for a complete meal.

Preparation
STEP 1

Heat a heavy-bottomed soup pot or Dutch oven over medium heat. Lightly coat bottom with olive oil. Add onion and season with salt. Cook for 3-5 minutes or until translucent.

STEP 2

Add carrots, ginger, garlic and curry paste. Stir for 1-2 minutes or until curry is fragrant.

STEP 3

Add lemongrass, honey, chicken broth and coconut milk. Cover and simmer for 20-30 minutes, or until carrots are very tender. Remove lemongrass pieces.

STEP 4

Puree about 1/3 of soup with an immersion blender or in a countertop blender or food processor. For a smooth elegant soup, puree until smooth. (When blending hot liquids, use extreme caution. Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.)

STEP 5

Return to pot and gently reheat. Stir in lime juice and basil leaves. Serve hot.

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