Thai Carrot Soup
This Creamy Thai carrot soup made with a coconut curry vegetable broth, lite coconut milk smells so delightful you’ll have to resist eating it all in one sitting.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Thai Carrot Soup
Thai Carrot Soup
This Creamy Thai carrot soup made with a coconut curry vegetable broth, lite coconut milk smells so delightful you’ll have to resist eating it all in one sitting.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Thai Carrot Soup
Ingredients
  • 1 medium yellow onion chopped
  • 1 Tbl fresh ginger ,p eeled 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)
Instructions
  1. In a large soup pot, water sauté the onion until it is soft.
  2. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
  3. 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.
  4. Puree the soup in batches in a blender, using the hot fill line as a guide to reduce splatter.
  5. 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.
Nutrition Facts
Thai Carrot Soup
Amount Per Serving
Calories 117 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3.1g 16%
Cholesterol 0mg 0%
Sodium 276mg 12%
Total Carbohydrates 19g 6%
Dietary Fiber 5.6g 22%
Sugars 10.7g
Protein 2.6g 5%
Vitamin A 66%
Vitamin C 22%
Calcium 7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com