Curried Thai Carrot Soup

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.

Course Soup

Cuisine Asian

Keyword thai carrot soup

Prep Time 15

Cook Time 30

Total Time 45

Servings to 7 servings

Calories 236kcal

Author Maria Doss

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

Immersion blender

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

Chop carrot into ½ inch discs – If the carrot chunks are larger in size, then it might just take additional time to get tender.

Red curry paste – Authentic Thai curry paste involves grinding a large number of aromatics together and the store bought curry paste is a great way to make it easier. My 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.

Chicken 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 Thai carrot ginger soup until smooth and creamy.

Immersion blender – An immersion blender comes in handy, but if you do not own one, then simply let the soup cool a little and then transfer contents into any blender and blend until creamy.

Can I use vegetable stock instead of chicken stock? - I will highly recommend using only chicken stock. It tastes so much better than the vegetable stock addition.

Nutrition