Thai Spiced Carrot Soup {Vegan}


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.

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Thai Carrot Soup 

{serves 4}

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

to serve:

  • 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.



3 thoughts on “Thai Spiced Carrot Soup {Vegan}

  1. Looks scrumptious, I love curry! Thanks for posting this. Alas, here in Busan, I have been unable to find fresh cilantro in any store, try as I might… It will just have to wait until I get back to the states. Cheers!

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