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Thai Red Curry Coconut Carrot Soup

  • Author: Jessi's Kitchen
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop

Ingredients

Scale
  • 1.5lbs Carrots cut in to large chunks
  • 1 red bell pepper, deseeded and quartered
  • 1 Tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 tsp fresh grated ginger
  • ¼ cup water
  • 1 can full-fat coconut milk
  • 2 Tbsp thai red curry paste
  • Juice of 1 lime
  • 3 Tbsp coconut aminos
  • ¼ cup fresh cilantro
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  1. Heat a large soup pot over medium high heat and add the olive oil.
  2. Wash the carrots and cut off the root end and chop in to large bite size pieces and add to the soup pot with the bell pepper.
  3. Saute the carrots and bell pepper for about 3 minutes and then put a lid on the pot and let them cook for another 10 minutes.
  4. After 10 minutes add the grated ginger and garlic and stir and then add the water.
  5. Put the lid back on and let cook for another 10-15 minutes or until carrots are softened.
  6. Add coconut milk, red curry, lime, coconut aminos, cilantro, salt and pepper to the blender and then carefully add in the hot carrot mixture.
  7. Blend until smooth and then add it back to the soup pot to simmer for a few more minutes and then serve.

Notes

  • Feel free to adjust the thai red curry spice to personal taste.

Nutrition

  • Serving Size: 4

Keywords: red Thai carrot soup, Thai carrot soup with coconut milk, red curry carrot soup with coconut