Imagine a soup so creamy, so vibrant, and so packed with exotic flavors that it transports you straight to the bustling streets of Thailand with just one spoonful. This Coconut Curry Carrot Soup is not just a meal; it's a culinary adventure that transforms humble carrots into a luxurious, silky experience that will make your taste buds dance with delight. Whether you're a seasoned home chef or a curious cooking novice, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 cups carrots, chopped
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping carrots into uniform 1-inch pieces, finely dice the onion, and mince the garlic cloves.
- Heat a large pot over medium heat and add a tablespoon of olive oil. Sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and curry powder to the onions, stirring continuously for 30-45 seconds to release their aromatic flavors without burning.
- Add chopped carrots to the pot and stir to combine with the onion and spice mixture, allowing carrots to slightly caramelize for 2-3 minutes.
- Pour in vegetable broth and coconut milk, stirring to combine all ingredients thoroughly. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until carrots are completely tender and can be easily pierced with a fork.
- Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season with salt and pepper to taste, adjusting spices as needed. If soup is too thick, add additional vegetable broth to reach desired consistency.
- Serve hot, optionally garnished with fresh cilantro, a swirl of coconut cream, or toasted pumpkin seeds.
Tips
- Choose fresh, sweet carrots for the best flavor profile. Organic carrots tend to have more intense sweetness.
- Toast your curry powder in the pot for 15-20 seconds before adding other ingredients to enhance its depth and aroma.
- For an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending.
- If you want a protein boost, consider adding cooked shredded chicken or tofu cubes.
- The soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- For a dairy-free and vegan version, ensure you use vegetable broth and skip any cream garnishes.
- Experiment with garnishes like crispy shallots, chili oil, or a sprinkle of toasted coconut flakes for extra texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
