This soup didn’t make the final cut for the book. That’s not, I hasten to say, because it’s not absolutely delicious and easy. But we already had a curried soup, and two seemed overkill, so this Thai-flavored smooth and creamy carrot soup ended up on the cutting room floor.
When I was cleaning out the freezer last weekend I found leftovers from recipe testing of this soup. I thawed it out and warmed it up for my lunch. So totally delicious. The carrots, coconut milk and green curry combine for just the right balance of earthy, sweet and spicy.
This soup gets better with a day of mellowing, so feel free to make it the day before and reheat it. Or, freeze it in batches for easy lunches months later.
This soup is vegan as long as you use the obvious ingredient options.
- 1 tablespoon coconut oil or olive oil
- 1½ pounds carrots, peeled and rough chopped
- 1 medium onion, peeled and coarsely chopped
- 1 clove garlic, peeled and smashed
- 2 tbsp peeled, minced fresh ginger
- 1 - 2 tsp Thai green curry paste, to taste
- 3 cups vegetable or chicken stock
- 1, 15-ounce can coconut milk
- 1 bunch cilantro
- 2 tablespoon fresh lime juice, or more to taste
- Salt or fish sauce to taste
- Heat oil in a large stockpot set over medium heat. Cook carrots, onion, garlic and ginger, stirring frequently, until onion is translucent, about 5 minutes. Add curry paste, stock and coconut milk. Cut the leaves from the cilantro and rough chop; set aside for garnish. Tie the cilantro stems with a length of kitchen twine and drop into the soup.
- Lid soup and bring the soup to a gentle simmer. Cook for about 45 minutes, until carrots are falling-apart tender.
- Fish the cilantro stems out of soup and compost. Puree the carrot soup with an immersion blender, or transfer in batches to a blender to puree. If using a blender, be very careful: only half-fill the blender jar, place a clean kitchen towel over the jar lid, and hold the lid down firmly while pureeing or else you may end up with soup on your ceiling. Return the pureed soup to the stove if necessary.
- Add lime juice and season to taste with salt.
- Divide hot soup equally between 4 to 6 bowls and garnish with fresh cilantro.