Thai-Inspired Carrot Ginger Soup
Super creamy and flavorful, this Thai-inspired Carrot Ginger Soup is healthy, easy to make, and warms you up on even the coldest days.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: Thai
Diet: Gluten Free
Servings: 6 servings
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, grated
- 1 inch fresh ginger, peeled and grated
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 4 cups vegetable broth
- 1/2 teaspoon sea salt
- 3 tablespoons Thai red curry paste
- 1 13.5 ounce can full-fat coconut milk
- 1/4 cup lime juice, about 2 large limes
- Chopped fresh cilantro, for garnish
- Chopped peanuts, for garnish
Add the olive oil to a heavy-bottomed pot over medium heat.
Once the oil runs thin, add the onion to the pot and saute for 5-7 minutes, until the onion is translucent and just starting to brown. Then, add the garlic and ginger and saute for 1 minute, until fragrant.
Add the carrots, broth, and salt to the pot, then increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 20 minutes, until the carrots can be easily pierced with a fork.
Transfer the soup to a blender and blend on high until smooth, then pour the soup back into the pot.
Stir the curry paste, coconut milk, and lime juice into the soup, then taste and add more salt if needed.
Serve the soup garnished with chopped cilantro and fresh peanuts.
- Add chicken - if you want to add a little bit of extra protein to your soup, feel free to throw in some shredded chicken!
- Add veggies - though this soup is loaded with veggies already (hello, carrots!), steamed broccoli or green beans would be a really yummy addition here! Make the soup as written, and scoop some broccoli or green beans into your bowl when serving!
- Blend in a high-speed blender - this is KEY. The higher the quality blender you have, the smoother your soup will be. We use a Vitamix and it works great!
- Don't over or under-cook the carrots - you want your carrots perfectly blendable, so cut them into even pieces so that they cook evenly!
- Use full-fat coconut milk for a creamier texture - though you can use light coconut milk here, we really recommend going with full-fat. It’ll round out your soup, and make it SUPER creamy!
Calories: 247kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 935mg | Potassium: 684mg | Fiber: 5g | Sugar: 10g | Vitamin A: 26780IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg