Thai Curried Carrot Soup

2 tbsp Olive Oil

1 cup Yellow Onion, diced

3 cups Carrots, small chop

4 Garlic Cloves, minced

1 tbsp Ginger, minced or grated

1 tsp Red Curry Paste (or more to liking)

2 tsp Lemongrass Paste

1 ½ tsp Curry Powder

1 tsp Garlic Powder

2 tsp Salt

¼ tsp Pepper

32 oz Vegetable Broth

13.50 oz Can Coconut Milk

2 tbsp Cilantro, minced

2 tsp Brown Sugar

1 tbsp Sour Cream

½ Lime

Cilantro for garnish

Heat olive oil in a large stockpot over medium heat. Add onion and carrots, and cook for 5 min, until the onions are soft. Then add the garlic, ginger, red curry paste, lemongrass paste, curry powder, garlic powder, salt, and pepper. Stir well and cook for another 3-5 min.

Add vegetable stock, coconut milk, and minced cilantro. Bring to a low boil, reduce heat, cover, and simmer for 30 min. Stir occasionally.

Remove from heat, and add brown sugar, sour cream, and lime juice. With an immersion blender or upright blender like a Vitamix, blend the soup until smooth. Cover and let rest for 15 min. Add more salt if needed, or brown sugar if too spicy. Serve with minced cilantro.

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Thai Curried Carrot Soup

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