Gather Ingredients: Collect 1 pound of carrots (peeled and chopped), 1 onion (chopped), 2 cloves of garlic (minced), 1 tablespoon of fresh ginger (grated), 1 can (13.5 oz) of coconut milk, 4 cups of vegetable broth, 2 tablespoons of Thai red curry paste, 2 tablespoons of lime juice, 1 tablespoon of soy sauce, and salt and pepper to taste.
Sauté Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Cook Carrots: Add the chopped carrots to the pot and sauté for a few minutes to enhance their flavor.
Add Thai Red Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to meld.
Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the carrots are tender.
Blend: Once the carrots are cooked through, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
Finish Soup: Return the pureed soup to the pot and stir in the coconut milk, lime juice, and soy sauce. Season with salt and pepper to taste. Heat the soup gently until warmed through.
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