Curry Carrot Soup

Delicious and creamy carrot soup delivers a healthy twist on Thai flavors from coconut milk and spicy curry to zesty lime and crunchy peanuts.

Course Soup and Stew

Cuisine Thai

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (1 1/2 cups each)

Calories 286kcal

1 T coconut oil
1 large onion (diced)
1 -2 Tbsp. Thai red curry paste* (1.5 Tbsp. is about the right spice level for me)
1 tsp. minced garlic
2 lbs. carrots peeled and chopped into 1" pieces (about 6 cups chopped)
4 cups broth (vegetable or chicken)
1 tsp. salt (or less if using a high sodium broth)
13.5 oz. canned coconut milk (13.5 oz., I used lite)
2 Tbsp. lime juice

Heat coconut oil in a large pot over medium heat. Add onion and cook until starting to brown (4-5 minutes).
Add curry paste and garlic and sauté 1 minute longer. Add carrots and broth and bring to a boil. Reduce heat to a simmer and cook for 20 - 25 minutes until carrots are soft.
Use an emersion blender (or transfer to a food processor or blender) and blend until smooth. Add coconut milk, salt, and lime juice (return to pan first if using a food processor or blender) and heat to a simmer. Let simmer for 5 minutes to let flavors meld.
Ladle soup into bowls and garnish with cilantro, roasted peanuts, lime wedges, and crushed red pepper flakes.

* I use that I buy at the Asian superstore, but they sell it on Amazon too.