Curried Thai Carrot Soup is ultra thick, silky smooth, hearty, spicy, healthy, cozy and packed with so much flavor! It is perfect to warm you up on a cold night and tastes absolutely amazing.
Curried Thai Carrot Soup
If you like carrots or if you love Thai foods, then you’re going to love this recipe. It’s luxuriously creamy and full of incredible flavor. It is a twist from a classic bisque since it has a spicy curry twist.
Soups are always on of our favorite meals, especially in Fall when cold and flu season is in full swing. A warm bowl of hearty bisque works on any cold day, like this Chicken and Mushroom Soup.
Made without cream, it is light, healthy and hard to believe the creamy texture, like the instant pot cauliflower soup. It is terrific to be served as a meal and the vibrant color is inviting. It is the best way to eat carrots!
THE BASICS
The key is fresh carrots and delicious spices! We like to buy fresh bunches with the leaves still on, whenever possible to ensure that they are the freshest possible. The recipe uses red paste (comes in small jars), canned stock and coconut milk that makes this easily approachable recipe without having to hunt for a whole laundry list of spices.
WHY YOU'LL LOVE THIS SOUP?
- Thick and Creamy - There is something about a creamy homemade soup that is sure comforting. However they often contain a generous portion of heavy cream for that creamy goodness. This recipe uses only blended vegetable and thick milk to get that silky smooth creamed texture, making it a healthy meal.
- Dairy-Free - There is no butter or cream, making it a no dairy recipe.
- Flavorful - The delicious blend of spices when paired with other ingredients, makes this packed with flavor.
- Make ahead - It is perfect to be meal prepped or stored in the freezer.
WHAT IS RED CURRY PASTE?
Authentic Thai curry paste made from scratch, involves grinding a large number of aromatic spices and herbs together. Store bought is a great shortcut since it can be hard to find a few authentic ingredients like lime leaves or galangal.
Our favorite brand Thai Kitchen red curry paste (not a sponsored post) - it can be easily stocked up in the pantry and tastes authentic. It is easily found in Amazon (link in the recipe card), Asian markets and all major US grocery stores.
How do you soften carrots?
The first important step in making is how to prepare the carrots. Some recipes call for roasting or boiling them until tender, but after some experimenting, I found that sauteing them and cooking with the stock, made this more easier recipe for a weeknight.
BEST BLENDERS TO USE
- VITAMIX: It is a high powered blender in doing the best job. Transfer your bisque to your blender in batches. You should never fill more than halfway with hot liquids to avoid spills or explosions. This has opening in the lid, to allow heat to escape so you don’t end up with a vacuum.
- Immersion Blender: You can blend to the right consistency and save yourself more dishes to clean up (we used immersion blender to make this recipe). We recommend transferring the pot from the stove before using the immersion blender. The only down side is that, it takes a bit a time to get the soup to the smooth, creamy consistency.
HOW TO THICKEN?
Some recipes call for thickening agents like flour, cornstarch, potatoes or pieces of torn bread to thicken. However, there are 2 pounds of vegetable in this recipe, which requires no additional ingredients to thicken.
Can I use vegetable stock instead of chicken stock?
You can, but we will highly recommend using only chicken stock. It simply elevates the taste!
INGREDIENTS
These ingredients might require a trip to your grocery store (but not hard to find). See the recipe card at the bottom of the post for exact measurements.
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- Red curry paste - A short cut method to make delicious soup without having to shop for tons of ingredients.
- Carrots - 2 pounds of fresh carrots
- Coconut milk - Canned coconut milk (always stocked in the pantry)
- Chicken stock - Another short cut approach for packing delicious flavor
- Other Aromatics - Coconut oil, Onion, Ginger and Garlic
PRO TIPS FOR SUCCESS
- Chop carrot into ½ inch discs - If the carrot chunks are larger in size, then it might just take additional time to get tender.
- Stock - I used 33% reduced sodium chicken stock, so adjust salt according to the type of stock used.
- Sugar - A bit of sugar helps in elevating the sweetness from the carrots and makes it taste even more delicious <--- DO NOT SKIP
- Coconut oil - We loved to flavor of coconut oil when paired with coconut milk and curry paste, but vegetable oil may be used instead.
- Blend well - You want to make sure to blend this until smooth and creamy.
TOPPING IDEAS
A few toppings elevates the look and taste. Here area few ideas:
- Chopped cilantro
- Lime wedges
- Thinly sliced Thai red chilies
- Red pepper flakes
- A drizzle of thick coconut milk
- Thinly sliced scallions
HOW TO MAKE?
- Saute - Heat coconut oil in a large pot and saute chopped onion, ginger and garlic for a few minutes. Stir in curry paste and saute well for the spices to be toasted well and smells amazing.
- Simmer - Stir in chopped carrots, coconut milk, chicken stock, salt and sugar. Cook, covered over medium heat for about 20 minutes or until carrots are tender.
- Blend - Remove from heat and blend until creamy and smooth, using an immersion blender.
Don’t forget toppings! They aren’t just for looks. Toppings like chopped roasted peanuts, cashews, scallions, lime, cilantro or an extra swirl of coconut milk will add just the right amount of texture and flavor and keep your bowl exciting.
HOW TO SERVE?
Highly recommend serving this soup with chopped roasted cashews or peanuts (both unsalted). It adds a wonderful texture and taste for appetizer, lunch or dinner.
HOW TO STORE?
Cooled, leftover soup can be refrigerated for up to 4 days. Simply heat in the microwave, until warmed though and loaded up on toppings.
- In the Refrigerator: Store it in an airtight container and put it in your fridge. It will store well for up to 4 days.
- To Freeze: Put your soup in an airtight container or a ziplock bag, label it and freeze for about 3 months. Transfer overnight in your fridge to thaw.
- To Reheat: Reheat in microwave until warmed through.
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Curried Thai Carrot Soup
Ingredients
- 3 to 4 tablespoons coconut oil or vegetable oil
- 2 cups chopped onion
- 4 garlic cloves chopped
- 1 inch piece ginger chopped
- ¼ cup Thai red curry paste
Group-1
- 2 pounds carrots peeled and sliced into ½-inch discs
- 3 cups chicken stock I used 33% reduced sodium
- 1 and ½ cups coconut milk
- Salt to taste
- 1 to 2 teaspoons sugar
Addional ingredients for topping
- Roasted unsalted cashews or peanuts finely chopped (highly recommended)
- Cilantro chopped
- Lime wedges
Equipments used
Instructions
- Heat coconut oil in large dutch oven or pot over medium-hight heat. When hot, add chopped onion, garlic and ginger. Saute occasionally, until it gets translucent (about 4 minutes).
- Stir in curry paste, cook stirring constantly, until the spices have toasted (3-4 minutes) and begins to smell amazing.
- Add all group-1 ingredients, stir well, cover and let it come to a boil. Reduce heat to medium and cook for about 20 minutes or until the carrot is tender (stir once or twice in-between).
- Take off heat and using an immersion blender, blend soup until smooth, thick and creamy.
- Serve topped with chopped roasted cashews/peanuts, chopped cilantro and lime wedges.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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turkce
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Maria Doss
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