Thai Carrot Soup | Fall served up in a bowl

Thai Carrot Soup Recipe

Every October I am obsessed with the Thai Carrot Soup at Whole Foods and eagerly await its return when the first cold front hits Texas. Since it is too expensive to buy everyday, I decided to embark on my own recipe that I can whip up at home. This creamy, warm, filling soup will be a staple for fall and winter in my house.

Bon Appetite.

P.S. Over the weekend I am going to try pumpkin and apple in place of the carrots and potato (wish me luck). This is one soup I could literally eat everyday from October to February.

Thai Carrot Soup

 

Soup:

1 T olive oil

1 yellow onion, chopped

1 clove garlic, finely chopped

2 teaspoons grated fresh ginger

2 tsp. red curry paste, or more to taste

3 tsp. light brown sugar

Sea Salt to taste (couple of pinches)

3 cups diced peeled carrots

3 cups diced peeled sweet potatoes

3 cups chicken broth

1 (14-ounce) can full fat coconut milk

Black pepper to taste

Garnish:

1/4 cup chopped fresh cilantro

Crème fraîche or sour cream to garnish

Instructions:

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Drop in carrots, sweet potatoes and cook 5 minutes until tender. Then add broth and coconut milk and bring to a boil. Reduce heat and simmer until carrots and potatoes are tender, 20 to 25 minutes. Puree with immersion blender until smooth.  Add black pepper and salt to taste.

Garnish with fresh cilantro and a drizzle of crème fraîche.

You can make those cute hearts by putting a dollop in and dragging a tooth pick through it. You could also garnish with toasted walnuts or pumpkin seeds.

Serves: 4-6

Preparation time: about 35 minutes
Adapted from Whole Foods Market Recipe

Download Printable Recipe Card

Thai Carrot Soup Recipe