Thai Coconut Curry Carrot Soup (recipe)
Serves: 6 | Prepping time: 15 mins | Cooking time: 40 mins
This week we have a Thai Coconut Curry Carrot Soup. The soup has a perfect balance of creamy coconut milk, spicy curry paste and sweet carrots.
Rich in vitamin A, fiber and antioxidants, carrots can contribute to healthy skin, improved vision and a strengthened immune system. In addition, carrots are naturally sweet and add a natural sweetness to the soup.
Coconut milk contains several important minerals including iron, potassium, magnesium but also some essential vitamins such as vitamins B11, C and E. Vitamin B is responsible for energy in your cells where vitamins C and E help improve your immune system.
Enjoy this flavorful and healthy Thai soup!
Rich in vitamin A, fiber and antioxidants, carrots can contribute to healthy skin, improved vision and a strengthened immune system. In addition, carrots are naturally sweet and add a natural sweetness to the soup.
Coconut milk contains several important minerals including iron, potassium, magnesium but also some essential vitamins such as vitamins B11, C and E. Vitamin B is responsible for energy in your cells where vitamins C and E help improve your immune system.
Enjoy this flavorful and healthy Thai soup!
What you need (ingredients)
- 2 tbsp. coconut oil
- 1 onion, diced
- 4 tbsp. Thai red curry paste
- 1 sweet potato, peeled & diced
- 1 lb. (450g) carrots, peeled & sliced
- 1½ pints (720ml) vegetable broth
- 1x 14 oz. (400g) can full fat coconut milk
- salt & black pepper to taste
- Optional garnishes:
- 4 tbsp. cilantro
- 3 tsp. sriracha sauce
Nutritional values per serving
- Energy: 246 kcal
- Fats: 17 gr
- Carbohydrates: 21 gr
- Protein: 3 gr
- Fiber: 3 gr
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How to make this soup (how to prepare it)
- Melt the coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Now add the Thai curry paste and continue to sauté for a further minute.
- Add the sweet potato, carrots and vegetable broth to the pot. Place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a simmer, then turn the heat down to low and allow to simmer gently for 30 minutes, stirring occasionally.
- Use an immersion blender to blitz the soup until completely smooth, then add the coconut milk and stir to combine. If you wish, you can reserve a tablespoon or two of the coconut milk to garnish the finished soup.
- Taste the soup and if needed add a little more salt or pepper. Garnish with fresh cilantro and a drizzle of sriracha.