I often wander by the prepared soups at the market and find a version of Thai Carrot Soup and it always smells so good! I’m sure it’s the coconut milk and the spices. I just had to make a version at home. So here it is – another recipe with carrots.
You may know that carrots are full of good-for-you beta carotenoids that nourish your hair, skin, vision, and nails. They are also good for the lungs, which makes it a great recipe for the winter.
Beta-carotene is an important vitamin, but you’ll want to stay away from beta-carotene in supplement form. Dr. Fuhrman has a list of vitamins that you want to avoid. I trust his opinion because he uses science to make recommendations and posts references to those in his articles.
Here’s his article, “Picking the Right Multivitamin is Paramount as Most May be Harmful to Your Health,” that will steer you in the right direction.
Oh, there’s so much to know. And, now that you have that informative information on vitamins, proceed straight to making this delicious, good-for-company-even soup. You can even enjoy this soup cold in the warmer months. What about you, do you like soup all year ’round?
Here’s a few more carrot inspired recipes:
- Carrot Pudding with Indian Spices
- Hummus with Roasted Carrots
- Carrot Pancakes
- Tomato, Carrot, Brussels Sprout Soup
- Moroccan Roasted Carrots
Blending this soup once the carrots are soft is what makes it creamy; you can also add some chickpeas, gluten-free quick-cooking oats, or potato if you wish to make it thicker. Cooked chickpeas not only add to the creaminess but also makes this a delicious, protein-rich soup.
The curry in this soup adds a fragrant, exotic punch of flavor. The coconut milk melds all the flavors and adds a beautiful creamy component to this flavor-filled soup. If you’d like to stay away from coconut milk because of the fat, you may substitute coconut extract mixed with non-dairy milk for the flavor.
Serve with half a sandwich, as an appetizer, or on its own. I love serving this simply delicious soup at dinner parties. A wonderful way to start a feast!
I’d love to hear your feedback in the comments below for this Thai Carrot Soup! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking
Thai Carrot Soup
- 1 medium yellow onion chopped
- 1 Tbl fresh ginger peeled and grated
- 1 Tbl thai red curry paste add more to taste – can be foundthe Asian section of the store
- 2 cloves garlic peeled and chopped
- 1 lb carrots sliced (about 4 large)
- 3 cups low-sodium vegetable broth plus more as needed. (or try homemade)
- 1 can light canned coconut milk 13.5-ounce
- OR 1 tsp coconut extract mixed with 1 1/2 cups non-dairy milk
- 1-2 Tbl lime juice or lemon
- 2 Tbl fresh thymes leaves or cilantro minced
- 3/4 tsp sea salt (optional)
- In a large soup pot, water sauté the onion until it is soft.
- Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
- Add the carrots, stock, lime juice and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 20 minutes.
- Puree the soup in batches in a blender, using the hot fill line as a guide to reduce splatter.
- Transfer the pureed soup back to the pot and place over low heat. Stir in the coconut milk and salt to taste. Simmer uncovered until the soup is heated through. Note: If the soup is not spicy enough, add more of the red curry paste. Serve with a sprinkling of thyme leaves.