Thai Carrot Soup
Dive into the vibrant flavors of Thai cuisine with this creamy and aromatic Thai Carrot Soup. Bursting with natural sweetness from tender carrots, this comforting soup gets a spicy twist from Thai red curry paste, balanced perfectly by the rich creaminess of coconut milk. Fresh ginger and garlic elevate its warmth, while a splash of lime juice adds a zesty finish. Ready in just 45 minutes, this easy-to-make recipe is ideal for a weeknight meal or an elegant appetizer. Garnished with fresh cilantro and optional chili flakes for a spicy kick, this soup is a satisfying vegan and gluten-free dish that's sure to please. Perfect for those searching for "Thai-inspired soup recipes," "healthy carrot soup," or "quick vegan meals," this dish is a must-try!
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Recipe Information
Ingredients
- 6 medium carrots
- 1 medium onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
- 0.5 teaspoon chili flakes (optional)
Instructions
Peel and roughly chop the carrots and onion. Mince the garlic and grate the ginger.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until translucent.
Add the garlic and ginger to the pot and sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another 1 minute, ensuring it's evenly mixed with the aromatics.
Add the chopped carrots, vegetable stock, and salt. Bring to a boil, then reduce the heat to simmer. Cover the pot and cook for 20 minutes or until the carrots are tender.
Turn off the heat and let the soup cool slightly. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a countertop blender.
Return the soup to low heat and stir in the coconut milk, lime juice, and black pepper. Taste and adjust seasoning if needed. If you want extra heat, add chili flakes.
Ladle the soup into bowls and garnish with chopped cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 65.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3386 mg | 72% | |
*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.
