Adapted from Vegan Family Recipes

Easy Thai Carrot Soup

Serves 4-6

  1. In a large pot, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger and cook for another minute.
  3. Add carrots, coconut milk, vegetable broth, and Thai red curry paste to the pot. Stir to combine.
  4. Bring to a boil, then reduce heat to low and let the soup simmer for 20-25 minutes, or until the carrots are tender.
  5. Use an immersion blender or transfer soup to a regular blender to puree the soup until smooth. If using a regular blender, be sure to let the soup cool slightly before blending to avoid burns or explosions.
  6. Season with salt and pepper to taste.
  7. Serve hot, optionally garnished with toppings such as fresh cilantro, a squeeze of lime juice, pumpkin seeds, chopped peanuts, or sesame seeds.
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 cups carrots, peeled and chopped
  • 1 14 oz can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon Thai red curry paste
  • Salt and pepper, to taste
  • Fresh cilantro, lime juice, pumpkin seeds, chopped peanuts, sesame seeds