© Sunshine Urbaniak

Thai Curried Carrot Soup

My vegetarian Thai curried carrot soup recipe is so simple and quick, yet it yields an amazingly flavorful soup that is perfect for both a fancy dinner party or a rainy day. The silky smooth texture is full of curried spice, fresh ginger, garlic, lemongrass, and coconut milk. I add a dash of sour cream and lime juice that gives this soup added depth. As you sip it, the layers of flavor unfold on your tongue and just gets better as you sip more. This soup is even better the next day so feel free to make it ahead and simply reheat on the stove. Enjoy!

Thai Curried Carrot Soup

Thai Curried Carrot Soup

Servings: 4-6 people

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

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

DIRECTIONS

1

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.

2

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

3

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.

Ingredients

 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
Thai Curried Carrot Soup
IngredientsDirections

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