My Sunday food prep sessions have really upped my game in the kitchen throughout the week. Chopping and roasting vegetables and cooking grains seems like a simple enough practice, but the difference is major. It makes everything just a little bit easier and gives my brain a break in the post-work scramble to make something healthy for dinner.
If I’m smart enough to make a soup during my Sunday prep session, it usually makes a dinner for Fabian and I, plus a couple of lunches for me or portions to freeze in case of laziness. It’s the pureed (or chunky – depending on the week) dish that keeps giving.
I love Thai curries and red is one of my favorites, so I always have some curry paste and coconut milk in the cupboard or freezer for mid-week meals.
This is sort of a simplified and soup-ified version of those curries. In curries, I usually use a bunch of different types of vegetables, but this soup is mainly carrots – because they’re cheap and easy to cook. I like to puree about 2/3 of the batch and keep a few chunks for interest and intrigue.
Thai Carrot Soup
Tip: To bulk up this soup for a hearty dinner or lunch, I like to add cooked rice or quinoa, roasted vegetables or cooked chickpeas.
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, finely chopped
- 2 tablespoons red curry paste
- 1kg (approx. 2lbs) carrots, peeled and cut into 1-inch pieces
- 4 cups vegetable broth
- ½ cup coconut milk
- salt, to taste
- fresh cilantro/coriander leaves
Heat oil in a large pot over a medium high heat, add onion and a pinch of salt and cook, stirring for 5 minutes until softened.
Add garlic and cook for 1 minute before adding the curry paste. Cook 1 minute more, stirring until fragrant.
Stir in carrots and cover the pot and cook for 5 minutes, adding a little water or broth if the pot is dry. Add vegetable broth and simmer over a medium-low heat for 20-30 minutes until the carrots are completely softened. Remove from heat and stir in coconut milk.
Cool for 10 minutes. Blend in batches in the blender until smooth, reserving a cup or two, depending on your texture preference.
Serve hot with fresh coriander/cilantro. Toasted coconut flakes are fab too.