My favorite carrot soup. Easy to make, full of immune-boosting spices and vitamin A.
I hesitated to call this quick and easy because technically it takes about 30 minutes to make, from prep time to finish. But that’s relatively quick for soup, and it’s certainly easy enough.
It’s not too sweet; it’s relies on the sweetness of the carrots, so use fresh carrots that are on the sweet side. I imagine if you like your soup sweeter you could add a dash of honey or maple syrup, but I don’t because I add a dash lemon juice at the end. The lemon juice strengthens the yin and yang of sweet and sour, helping the sweetness of the carrots to stand out.
To top it off I add some crumbled goat cheese, but I can see adding some roasted cauliflower rice or lemon yogurt.
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
- Place a stock pot on a medium heat.
- Once the pot is warmed, add the oil.
- Add the onions and cook for 5 to 10 minutes, or until they’re becoming translucent.
- Add the spices and salt to the onions, and stir to coat them evenly.
- Add the stock or water, and the carrots.
- Bring to the soup to a boil and then simmer for 15 minutes or until carrots are tender throughout.
- Add coconut milk and stir until blended well.
- Optionally, add the lemon juice and stir to blend well.
- 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.
- Serve with goat cheese, lemon yogurt, pesto, roasted cauliflower rice, or just have it plain.
Servings: 4
I love this soup! I used a combination of roasted carrots and butternut squash (left overs), and used a yellow Thai curry paste. It came together quickly, and tasted even better the next day for lunch!
Great combination! I’ve been thinking about that as well since I love roasted butternut squash. Yes, to the paste!
Hi,
What exactly do you mean by “curry”? Do you mean paste, powder, or leaves? If powder, do you know exactly what is in the kind of curry powder you use (so I can simulate it at home)?
Thank you (looks good, by the way!),
Melissa
Sorry, meant “powder” so changed it now. Thanks for asking! It is good 🙂 One of my favorites and sometimes I make it with as little as 5 ingredients: carrots, onions, curry, salt and water.