© 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
Servings: 4-6 people
AuthorSunshine UrbaniakCategorySoupsTotal Time1 hrINGREDIENTS
DIRECTIONS
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, and salt. Stir well and cook for another 5 min.
Add vegetable stock and coconut milk. 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, blend the soup until smooth. Cover and let rest for 15 min. Add salt if needed, or brown sugar if too spicy. Serve with chopped cilantro.
Ingredients
Directions
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, and salt. Stir well and cook for another 5 min.
Add vegetable stock and coconut milk. 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, blend the soup until smooth. Cover and let rest for 15 min. Add salt if needed, or brown sugar if too spicy. Serve with chopped cilantro.
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