Thai Carrot Ginger Soup

4.84 from 6 votes

Thai Carrot Soup is a comforting and flavorful dish. If you love balanced flavors with incredible spicy notes, you need to try this for dinner or lunch meal prep.

Prep Time15

Cook Time45

Total Time1

Servings: - 8 servings

Calories: 734kcal

Author: Karin and Ken

Ingredients

¼ cup sesame oil
2 pounds carrots chopped
1 large onion diced
2 tablespoons garlic minced
2 tablespoons grated fresh ginger from a 4 inch piece (approximately)
1 tablespoon Thai red curry paste more or less to taste
8 cups chicken broth
1 cup unsweetened coconut milk
½ cup peanut butter
½ cup sugar
2 cups heavy cream
1 teaspoon salt
½ teaspoon pepper

Instructions

Get out and measure all of your ingredients.
Heat oil in a heavy bottomed saucepan over medium heat until it shimmers or a drop of water flicked in it dances.
Add carrots and onions. Cook until tender, around 10 minutes.
Add garlic and cook until fragrant, 30 seconds or so.
Add ginger, red curry paste and broth.
Bring to a boil. Reduce heat to low and simmer for 30 minutes.
Remove from the heat
Blend until smooth.
Add coconut milk, peanut butter, sugar and cream.
Using a whisk stir until smooth. Again bring to a boil over medium heat, stirring occasionally.
Reduce heat and simmer until soup thickens, about 15 minutes. Stir periodically, Taste and season with salt and pepper.
Serve and Enjoy every sip!

Video

Notes

Store leftover carrot soup in an airtight container in the fridge for up to 3 days.
Use an immersion blender to save time and cleaning. Just don’t use it in a nonstick saucepan!
Try adding more coconut milk or a splash of chicken broth if the consistency of the soup is too thick for your liking.

Nutrition