Red Curry Carrot Soup
Creamy, flavorful, and packed with vibrant spices, Red Curry Carrot Soup is a comforting blend of sweet, earthy carrots and the bold kick of Thai red curry paste. This quick and easy soup recipe is brightened with fresh ginger, aromatic garlic, and a splash of tangy lime juice, all simmered to perfection in a rich broth infused with silky coconut milk. Whether you serve it as a starter or a light main course, this vegan-friendly dish delivers complex layers of flavor in under an hour. Garnish with cilantro for a fresh pop of color and finish with optional crushed peanuts or red chili flakes for added crunch and heat. Perfect for cozy weeknight dinners or impressing guests, this one-pot wonder is a must-try for lovers of vibrant, wholesome soups.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 2 pounds carrots (peeled and chopped)
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon salt
- pepper (to taste)
- 2 tablespoons cilantro (for garnish)
- optional toppings (crushed peanuts or red chili flakes)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Add the red curry paste and stir continuously for 1 minute to release its aroma.
Add the chopped carrots to the pot and toss to coat them in the curry mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the carrots are completely tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
Stir in the coconut milk and lime juice, then season with salt and pepper to taste.
Reheat the soup gently over low heat if needed.
Serve hot, garnished with freshly chopped cilantro, and optionally top with crushed peanuts or red chili flakes for added texture and heat.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5286 mg | 230% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 67.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5169 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
