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top view of curry carrot coconut soup

Thai Coconut Curry Carrot Soup

A creamy, spicy, velvety, Thai inspired carrot soup.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 25 minutes
Course: Dinner, Leftovers, lunch, Soup
Cuisine: Thai Inspired
Keyword: carrots, coconut curry, coconut milk, curry, hearty veggie soup, roasted veggies, sweet potatoes
Servings: 6 servings

Equipment

  • immersion blender OR stand blender

Ingredients

  • 2 tbsp butter
  • 1 small yellow onion rough chopped
  • 4 oz red curry paste* (one small jar)
  • 1 lb carrots peeped and sliced thin
  • 1 large sweet potato peeled and medium dice
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 3 cloves garlic rough chopped
  • 4.5 cups stock chicken or veggie
  • 13.5 oz full fat coconut milk (one can) reserving 1-2tbsp for garnish
  • salt and pepper to taste
  • cilantro for garnish
  • olive oil for garnish

Instructions

  • In a medium stock pot melt the butter over medium high heat.
  • Add yellow onion and saute until translucent, 3-4 minutes.
  • Add curry and stir to combine. Let curry and onions cook 3-4 minutes, stirring occasionally to prevent burning.
  • Add carrots, sweet potatoes, red pepper flakes, salt and garlic. Stir to combine. Let cook an additional 3-4 minutes, stirring frequently until garlic is fragrant.
  • Add stock and turn heat down to medium low. Allow all ingredients to simmer for 30 minutes.
  • Turn heat off and blend with an immersion blender. (If you don't have an immersion blender puree it in a stand blender in two batches and then return pureed contents to the stock pot.)
  • Add the coconut milk and whisk to combine.
  • Adjust salt and pepper to taste.
  • When ready to serve, ladle soup into bowls and garnish with a drizzle of the reserved coconut milk, fresh cilantro leaves and a drizzle of olive oil.

Notes

Be careful if you are blending this soup in a stand blender. Too much hot liquid in a blender can cause the top to fly off and spray hot contents everywhere. Work in batches when blending and use a kitchen rag to hold the blender top securely in place.
*The spice level in curry paste can vary significantly depending on the brand you are using. I like this soup to be on the spicy side so if the curry paste i'm using doesn't have a kick of heat I will add 1 tsp crushed red pepper before blending. Add more or less to your desired spice level.
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