creamy carrot and coconut thai soup

7:49 PM

Hey guys! Happy Monday! So this last week has been incredibly busy for me. Multiple family dinners, parties, get-togethers and lots and lots of heavy, fatty foods. I wanted to start this week off with lots of vegetables and light foods. I decided to make a light carrot and coconut soup, which is deliciously tasty and gorgeous! 

This is a recipe that we made at my university's community kitchen. It was adapted from here and made for our Thai Kitchen a few months ago. It is a wonderful soup, full of different exotic flavors and spices. Ingredients such as spicy red curry, cilantro, ginger and lime make this soup amazing! It's a nice change from boring old vegetable soups (just kidding, there's no such thing as a boring vegetable soup). 

I couldn't wait for my husband to get home to eat dinner together. The soup is just that good. It can't wait. (P.S. my husband loved the soup!) Even though it was the hottest day of the summer today (a whopping 96 degrees), this spicy soup was delightful. I did however make it a bit too spicy, whoops. I'd recommend putting only 1 teaspoon of red curry paste and then adding from there, instead of the full 2.

I don't like food labels, for numerous reasons. But the general population seems to love them. So here it goes. This soup is vegetarian, dairy-free (duh, because it's vegetarian) and gluten-free (if you use GF soy sauce). Unfortunately, for all you paleo weirdos (sorry), it's not paleo. But WHO CARES about all these labels, the most important part is that this soup is delicious and it's healthy. Because it's a community kitchen recipe, I have the nutritional information. 1 cup of this soup yields 120 calories. Now that's awesome! Much better than a 900 calorie burger, right, right?

Anywho, I think I will let you go now. I hope everyone tries this recipe. It's different and exciting and super duper tasty! Enjoy :)

Click "read more" for the recipe.

Creamy Carrot and Coconut Milk Soup
  • 2 Tbsp oil
  • 5 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • 3 cups low-sodium vegetable broth
  • 2 pounds carrots, peeled and diced
  • 1-2 tsp red curry paste
  • 1 Tbsp brown or white sugar
  • 2 Tbsp brown rice vinegar (or apple cider vinegar)
  • 3 Tbsp reduced-sodium tamari or light soy sauce
  • 1 Tbsp fish sauce
  • 1 tsp crushed pepper flakes or 1/8 tsp cayenne pepper
  • Freshly ground black pepper
  • 1 can light coconut milk
  • ½ cup fresh cilantro, chopped
  • Juice of 1 large lime, or more, to taste 

  • In a heavy medium-sized pot, heat the oil over medium heat and sauté the garlic and ginger for 1 minute.
  • Add the broth and carrots and simmer, covered, until the carrots are tender, about 20-30 minutes. Allow to cool slightly and then puree the mixture, either with an immersion blender or in batches with a blender.
  • Return the pureed carrot mixture to the pot. Add the curry paste, sugar, vinegar, tamari/soy sauce, fish sauce, pepper flakes and black pepper. Simmer for 5 minutes.
  • Stir in the coconut milk, cilantro and lime-juice. Taste for seasonings and adjust.

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