Creamy Thai Carrot Ginger Soup, a healthy nourishing soup recipe that comes together in 30 minutes flat! This carrot soup is vegan, paleo, savory, and slightly spicy.
In a large soup pot over medium heat melt coconut oil. Add onion, carrots, garlic, and ginger and saute for 5-6 minutes or until the vegetables begin to soften.
Add salt and Thai red curry paste to the pot and stir well to coat vegetables. Slowly add in coconut milk, and coconut palm sugar, stir well to dissolve curry paste.
Add vegetable stock, partially cover the pot, reduce heat to medium-low and cook for 15-20 minutes or until the vegetables are completely soft.
Taste for seasoning adding more salt if needed, Puree soup using a stick blender or by transferring to a high-speed blender. Blend until completely smooth.
Serve soup with a small drizzle of Sriracha sauce and an extra swirl of coconut milk.
Recipe Notes and Tips:
Copyright: Abra's Kitchen. All Rights Reserved. Thai Carrot Soup https://abraskitchen.com/thai-carrot-soup/