Thai Carrot Soup {quick & easy}

Thai Carrot Soup {quick & easy}

To vary this soup a bit, since I make it often, I sometimes add some ground cinnamon to the soup to sweeten it, or about 1/4 teaspoon of coriander to spice it up a bit differently. You can also blend in a a bit of fresh or ground tumeric to boost the anti-inflammation potential.

I like it thick, with a few carrots pieces floating around, but feel free to blend it until it’s ultra smooth, and you can also thin it with some water at the end if you’re finding it too thick. Cheers!

Ingredients

• 2 tablespoons olive oil, coconut oil, or ghee
• 1 large onion, diced
• about 1 inch slice of fresh ginger, peeled and grated (about 1 teaspoon)
• 1 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 3 to 4 cups broth or water
• 2 pounds carrots, peeled and chopped into coins
• 1/4 cup coconut milk (or other milk)
• 1 to 2 tablespoons of fresh lemon juice (optional)

Method

1. Place a stock pot on a medium heat.
2. Once the pot is warmed, add the oil.
3. Add the onions and cook for 5 to 10 minutes, or until they’re becoming translucent.
4. Add the spices and salt to the onions, and stir to coat them evenly.
5. Add the stock or water, and the carrots.
6. Bring to the soup to a boil and then simmer for 15 minutes or until carrots are tender throughout.
7. Add coconut milk and stir until blended well.
8. Optionally, add the lemon juice and stir to blend well.
9. Blend the soup  with a blender stick, or do it in batches using a blender. If you do it in batches let it cool first for a bit. I leave my soup a bit lumpy, but you can blend it until it’s completely smooth too.
10. Serve with goat cheese, lemon yogurt, pesto, roasted cauliflower rice, or just have it plain.

Servings: 4