This soup didn’t make the final cut for the book. That’s not, I hasten to say, because it’s not absolutely delicious and easy. But we already had a curried soup, and two seemed overkill, so this Thai-flavored smooth and creamy carrot soup ended up on the cutting room floor.
When I was cleaning out the freezer last weekend I found leftovers from recipe testing of this soup. I thawed it out and warmed it up for my lunch. So totally delicious. The carrots, coconut milk and green curry combine for just the right balance of earthy, sweet and spicy.
This soup gets better with a day of mellowing, so feel free to make it the day before and reheat it. Or, freeze it in batches for easy lunches months later.
This soup is vegan as long as you use the obvious ingredient options.
Carrot Soup with Green Curry and Coconut Milk
Yield 4 -6
- 1 tablespoon coconut oil or olive oil
- 1½ pounds carrots, peeled and rough chopped
- 1 medium onion, peeled and coarsely chopped
- 1 clove garlic, peeled and smashed
- 2 tbsp peeled, minced fresh ginger
- 1 - 2 tsp Thai green curry paste, to taste
- 3 cups vegetable or chicken stock
- 1, 15-ounce can coconut milk
- 1 bunch cilantro
- 2 tablespoon fresh lime juice, or more to taste
- Salt or fish sauce to taste
- Heat oil in a large stockpot set over medium heat. Cook carrots, onion, garlic and ginger, stirring frequently, until onion is translucent, about 5 minutes. Add curry paste, stock and coconut milk. Cut the leaves from the cilantro and rough chop; set aside for garnish. Tie the cilantro stems with a length of kitchen twine and drop into the soup.
- Lid soup and bring the soup to a gentle simmer. Cook for about 45 minutes, until carrots are falling-apart tender.
- Fish the cilantro stems out of soup and compost. Puree the carrot soup with an immersion blender, or transfer in batches to a blender to puree. If using a blender, be very careful: only half-fill the blender jar, place a clean kitchen towel over the jar lid, and hold the lid down firmly while pureeing or else you may end up with soup on your ceiling. Return the pureed soup to the stove if necessary.
- Add lime juice and season to taste with salt.
- Divide hot soup equally between 4 to 6 bowls and garnish with fresh cilantro.
If you do not have Thai-style green curry paste, you can substitute a bit of garlic chili sauce, Sriracha or a pinch of chili flakes. Adjust quantity to taste.
Renee Maher says
When you say “minced” ginger, are you grating it fine or are you chopping it?
It honestly doesn’t matter that much because you go on to puree the soup. I just peel the ginger then cut it into slices about 1/8 inch thick, then dice those slices into very small squares. But if it’s easier for you to grate, that’s fine. Just capture the juice if you grate.
Looks delicious. I just realized we can pre-order your book, which I, of course, just had to do! Can’t wait read through all the recipes.
Thank you very much!
That sounds wonderful. Working on making my own green curry paste for it. I think we are growing all the ingredients, so why not?!
That’s next level. I just buy the stuff in the tub, but good for you!
Barbara Davidge says
This recipe was amazing, I prepared it yesterday morning after reading the post since I had all the ingredients on hand. Maybe you can save this recipe for your next book 😉
Thanks Barbara – glad you liked it too!
Very tasty! Daughter sent me the link and we tried the recipe tonight (she’d tried it last night). Jazzed up the presentation a tad by drizzling a couple of teaspoons of coconut milk in circles around the cilantro on the soup. Will be sharing this recipe, for sure! Thanks for posting it.
plasterers bristol says
Yummy this sounds so tasty and something new to try. Thanks for sharing.
I love this soup! I’ve made it twice now and it’s delicious! I’ve tried pureed carrot soups in the past and they just tasted like baby food, bleh. This one does NOT taste like baby food. Thank you for another great recipe!
Nicole S. says
I made this soup last week and it is sooo good! I have tried carrot soups before and they were always just, “meh”. The addition of the green curry paste here is what seals the deal for me. LOVE IT.
This sounds yummy—and I recently discovered a glut of coconut milk in my cupboard
I remembered this recipe when I needed a quick dinner last night and had lots of carrots on hand. It was delicious and I can hardly wait to get to the leftovers for lunch today! I’ve made a carrot-ginger soup for many years (my kids ask for it, not chicken noodle, when they are sick) and this was yummier. It will go into my regular soup rotation. Note, I did tweak a little — used one can of coconut cream instead of milk for a supersized batch (about 1.5 recipe); added a couple of diced russet potatoes, for more body; and used a spoonful of chili-garlic sauce in place of some of the green curry paste (didn’t realize I was down to the bottom of the jar). Thanks for a lovely recipe!
Glad you liked it, Margaret – thanks for the kind comment.