thai carrot soup
Indulge in the rich and aromatic flavors of Thailand with this Creamy Thai Carrot Soup. Infused with fragrant Thai red curry paste and creamy coconut milk, this vegan-friendly soup is a perfect blend of sweet, spicy, and savory notes. With its vibrant color and silky texture, this soup not only satisfies your taste buds but also provides a healthy dose of vitamin A and antioxidants. Ideal for a light meal, this Thai Carrot Soup is sure to transport your senses to the streets of Bangkok
30
Mins
202
Kcal
28g
Carbs
3g
Protein
9g
Fat
How to make thai carrot soup
Ingredients
Servings
1
carrots peeled and chopped
250g
coconut milk full-fat for extra creaminess
100 ml
vegetable stock
100 ml
thai red curry paste
0.5 tbsp
Ingredients
Servings
1
carrots peeled and chopped
250g
coconut milk full-fat for extra creaminess
100 ml
vegetable stock
100 ml
thai red curry paste
0.5 tbsp
Instructions
1
In a large pot, add the chopped carrots and cover them with water. Boil over medium heat until soft (about 10-12 minutes). Drain the water and set the cooked carrots aside.
2
In the same pot add the Thai red curry paste and a small amount of the coconut milk and sauté over a low heat for 1-2 minutes until fragrant. This step enhances the rich, spicy flavor of the soup.
3
Add the vegetable stock and cooked carrots to the pot. Using a blender or immersion blender, puree the mixture until smooth and creamy.
4
Pour in the rest of the coconut milk, stirring to combine. Simmer for an additional 1-2 minutes to allow the flavors to meld. Season with salt and pepper to taste.
5
pour the soup into bowls and garnish with fresh coriander, a squeeze of lime, or a drizzle of coconut milk for added richness. Enjoy your Thai Carrot Soup with a side of crusty bread or rice for a complete meal.
