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Thai Curried Carrot Soup

Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr

Thai Curried Carrot Soup

 2 tbsp Olive Oil
 1 cup Yellow Onion, diced
 4 Garlic Cloves, minced
 2 tbsp Ginger, grated
 3 cups Carrots, diced
 1 tsp Red Curry Paste
 2 tsp Lemongrass Paste
 1 tsp Curry Powder
 ½ tsp Garlic Powder
 1 tsp Salt
 1 tsp Brown Sugar
 32 oz Vegetable Broth
 13.50 oz Can Coconut Milk
 1 tbsp Sour Cream
 1 tsp Lime Juice
 Cilantro for garnish
1

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

2

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

3

Remove from heat and add sour cream and lime juice. With an immersion blender, blend the soup until smooth. Cover and let rest for 15 min. Serve with chopped cilantro.