Thai Carrot Soup
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.
Servings: 6 bowls
Calories: 147kcal
Ingredients
- 1 tablespoon coconut oil
- 1 large white onion, chopped
- 5 cups carrots, chopped
- 5 cloves garlic, chopped
- 1 tablespoon fresh ginger, finely diced
- 1/2 tsp sea salt
- 1 tablespoon coconut palm sugar or brown sugar
- 1 tablespoon Thai red curry paste I like the brand Thai Kitchen
- 13.5 ounces light coconut milk (1 can)
- 3 cups vegetable stock
- Sriracha sauce optional
Instructions
- 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.
Notes
Recipe Notes and Tips:
- Stock - You can use vegetable or chicken stock or I often use bone broth.
- Thai Red Curry Paste keeps well in the refrigerator for 2-3 weeks. You can also make this Thai Vegetable Curry recipe with it!
Nutrition
Serving: 1bowl | Calories: 147kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 796mg | Potassium: 388mg | Fiber: 4g | Sugar: 9g | Vitamin A: 18464IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg
