Imagine a soup so vibrant and packed with flavor that it transports you straight to the bustling streets of Thailand with just one spoonful. This Thai-Inspired Carrot Soup is not just another recipe – it's a culinary adventure that combines the sweetness of carrots with the bold, aromatic spices of Thai cuisine. Whether you're a seasoned home cook or a curious food lover looking to expand your recipe repertoire, this incredibly easy and delicious soup will become your new go-to comfort dish that impresses everyone at the table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb carrots, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp red curry paste
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing, peeling, and chopping carrots into uniform pieces, dicing the onion, mincing garlic, and grating fresh ginger.
- Heat a large pot over medium heat and add a small amount of oil. Sauté diced onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the pot, stirring continuously to prevent burning and release their aromatic flavors, cooking for an additional 1-2 minutes.
- Incorporate chopped carrots into the pot and stir to combine with the onion, garlic, and ginger mixture.
- Add red curry paste and stir thoroughly to coat the vegetables, allowing the spices to bloom and release their complex flavors for about 1 minute.
- Pour in vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until carrots are completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in coconut milk, creating a rich and creamy texture. Season with salt and pepper to taste.
- Reheat the soup gently if needed, ensuring it's hot but not boiling.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro leaves.
- Serve immediately, optionally with a swirl of coconut milk or a sprinkle of red pepper flakes for extra heat.
Tips
- Choose Fresh Carrots: Select bright orange, firm carrots for the best flavor and color. Organic carrots tend to be sweeter and more flavorful.
- Spice Management: Adjust the red curry paste to your heat tolerance. Start with less and add more if you prefer a spicier soup.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Coconut Milk Trick: For extra richness, use full-fat coconut milk and stir it in just before serving to maintain its creamy texture.
- Garnish Creatively: Don't skip the fresh cilantro – it adds a bright, fresh contrast to the rich, creamy soup. For extra flair, add a swirl of coconut milk or a sprinkle of red pepper flakes.
- Make-Ahead Friendly: This soup can be made in advance and reheats beautifully. Store in an airtight container in the refrigerator for up to 3-4 days.
- Serving Suggestions: Pair with crusty bread, rice, or serve as a starter for a Thai-inspired meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
