Thai Coconut Curry Carrot Soup

Healthy Thai Coconut Curry Soup

Cozy fall soup with sweet and spicy thai flavors.

I love cooking with Thai flavors and curry. This is a delicious coconut based soup that is creamy and sweet from the coconut and has a kick from the curry. It is perfect to make during your Sunday meal prep and have throughout the week! You can also make this in the pressure cooker or instant pot. I made this one on the stove in an enamel cast iron pot, so you need to let it simmer for 2 hours so the carrots get tender to blend. If you made it in the pressure cooker / instant pot it would not take nearly as long. 

To blend this soup, I used an immersion blender aka a hand blender. I linked the one I use here. It is amazing for soups and pureeing! You can also transfer everything to high speed regular blender to mix. 

This recipe is gluten free and vegan friendly. If you do not want it to be vegan, you can use bone broth or a chicken/beef broth instead of vegetable stock. You can enjoy it with your favorite gluten free bread or if you are not gluten free, I love it with naan or fresh sourdough. Enjoy!

Healthy Thai Coconut Curry Soup

 

Prep Time20 minsCook Time2 hrs 1 minTotal Time2 hrs 21 mins

 2 tbsp Avocado Oil
 ½ tbsp Garlic, Minced
 1 Yellow Onion, Chopped
 2 Cans full fat coconut milk
 ¼ cup Curry Paste (I Used Red)
 2 tbsp Coconut Aminos (or Soy Sauce)
 1 cup Vegetable Stock (Bone Broth works if you want to make it meat based)
 1 tbsp Curry Spice
 1 tsp Ginger
 5 cups Carrots, Chopped (I used one bag of large carrots)
 Salt to taste, Chili flakes for garnish
 Optional: Naan, Sourdough or gluten free bread for dipping

1

Prepare vegetables. Chop the onion. Mince the garlic. Peel and chop the carrots.

2

Heat 2 tbsp of avocado oil in a large pot.

3

Add minced garlic and chopped onion the pot and cook on low for 2-3 minutes until translucent and fragrant.

4

Add cans of coconut milk (include all cream on top) and vegetable stock to the pot. Mix well until all chunks are smooth. Add in curry paste and coconut aminos and stir again.

5

Add in spices: curry, ginger and salt to taste. Stir.

6

Add in chopped carrots and mix. Cover and simmer on low for 2 hours until the carrots are tender.

7

Using an immersion blender, puree the soup until it is smooth and creamy. You can also leave it more chunky if that is what you like. You can also pour it into a vitamix / blender and mix that way.

8

Serve with fresh naan, sourdough or gluten free bread and chili flakes! Enjoy!

Healthy Thai Coconut Curry Soup

Ingredients

 2 tbsp Avocado Oil
 ½ tbsp Garlic, Minced
 1 Yellow Onion, Chopped
 2 Cans full fat coconut milk
 ¼ cup Curry Paste (I Used Red)
 2 tbsp Coconut Aminos (or Soy Sauce)
 1 cup Vegetable Stock (Bone Broth works if you want to make it meat based)
 1 tbsp Curry Spice
 1 tsp Ginger
 5 cups Carrots, Chopped (I used one bag of large carrots)
 Salt to taste, Chili flakes for garnish
 Optional: Naan, Sourdough or gluten free bread for dipping

Directions

1

Prepare vegetables. Chop the onion. Mince the garlic. Peel and chop the carrots.

2

Heat 2 tbsp of avocado oil in a large pot.

3

Add minced garlic and chopped onion the pot and cook on low for 2-3 minutes until translucent and fragrant.

4

Add cans of coconut milk (include all cream on top) and vegetable stock to the pot. Mix well until all chunks are smooth. Add in curry paste and coconut aminos and stir again.

5

Add in spices: curry, ginger and salt to taste. Stir.

6

Add in chopped carrots and mix. Cover and simmer on low for 2 hours until the carrots are tender.

7

Using an immersion blender, puree the soup until it is smooth and creamy. You can also leave it more chunky if that is what you like. You can also pour it into a vitamix / blender and mix that way.

8

Serve with fresh naan, sourdough or gluten free bread and chili flakes! Enjoy!

Thai Coconut Curry Carrot Soup

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