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Vegetarian coconut carrot curry soup Recipe

Vegetarian coconut carrot curry soup Recipe
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★★★★★

5.3 from 18 reviews

This creamy Vegetarian Coconut Carrot Curry Soup combines the natural sweetness of carrots with the bold flavors of red Thai curry paste and aromatic spices. Enriched with coconut milk and fresh lime juice, this comforting soup is a perfect blend of savory, spicy, and tangy notes, making it an ideal meal for any season.

Ingredients

Scale

Fats and Oils

  • 2 tablespoons butter
  • 1 tablespoon coconut oil

Vegetables and Aromatics

  • 1 sweet onion, chopped
  • 3 carrots, peeled and cut into rounds
  • 1 ½ teaspoons ginger, peeled and grated
  • 2 tablespoons fresh cilantro, torn
  • Juice of 1 lime

Spices and Seasonings

  • Salt and pepper to taste
  • 2 tablespoons red Thai curry paste
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander

Liquids

  • 2 cups vegetable stock
  • 1 cup unsweetened coconut milk

Instructions

  1. Prepare the base: Add the butter and coconut oil to a large, heavy-bottomed pot over medium heat until melted.
  2. Sauté aromatics: Add the chopped onion and a pinch of salt. Sauté for 2-3 minutes until the onions start to soften.
  3. Add vegetables and spices: Add the carrots, grated ginger, red Thai curry paste, cumin, turmeric, and coriander. Stir regularly and sauté for about 10 minutes until vegetables soften.
  4. Add stock and simmer: Pour in the vegetable stock and bring the mixture to a boil over medium-high heat. Reduce heat to medium and simmer for 10-15 minutes, stirring occasionally, until carrots are fully tender.
  5. Blend the soup: Use an immersion blender to puree the soup until smooth and creamy.
  6. Add coconut milk: Stir in the coconut milk gradually, about ¼ cup at a time, tasting after each addition until desired creaminess is reached.
  7. Finish and serve: Remove the soup from heat, stir in fresh lime juice, and garnish with torn cilantro. Serve hot immediately.

Notes

  • You can substitute butter with additional coconut oil for a vegan version.
  • Adjust the amount of red Thai curry paste to control the spice level.
  • Use fresh lime juice for best flavor.
  • For a smoother texture, strain the soup after blending if desired.
  • Serve with crusty bread or steamed rice for a heartier meal.

Nutrition

Keywords: vegetarian soup, coconut curry soup, carrot soup, Thai curry, healthy soup, creamy soup

Find it online: https://hannahdelgado.com/vegetarian-coconut-carrot-curry-soup-recipe/