It’s a perfect soup served cold by the pool or served warm for a relaxing summer supper. […] (Photo credit and Thai-style option if you’re motivated: Delishknowledge.com) […], […] 10. But personally, I find that sautéing your aromatics in a little bit of oil really helps brighten the overall dish. Add the ginger paste and continue to cook for 30 seconds. All the ingredients cook together to make a super tasty and versatile carrot soup. Last weekend we packed up and headed, Roasted Cauliflower Soup with Bacon + Thyme, 30-Day Whole30 Meal Plan - 30 days of breakfast, lunch, and dinner! –Cook the carrots until you can mash them with the back of a fork, this will make for a smooth soup. Garnish with cilantro leaves and extra red pepper flakes! You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . –The flavor of lime will dissipate with heat, so add it just before you serve it. Your email address will not be published. This savory, spicy soup is perfect for spring! This soup looks beautiful! ?? Hi Lynette! This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. Have you made my Thai Butternut Squash Red Curry yet? I’d LOVE it if you could take a second to rate this recipe and leave a comment below. Remove the soup from heat and let cool slightly. Turn Instant Pot to High Pressure and use manual (+/-) buttons to set the timer to 15 minutes. Add the onion and carrots, and cook for 5 minutes until onion is soft and translucent.

Website Design by Anchored Design, In a large bowl, combine carrots, onions, garlic, turmeric, smoked paprika, corriander, ginger and salt, In large roasting pans (I needed two) spread mix evenly in one layer, Drizzle layer of carrots with a bit of honey (omit for Whole30), Roast for 40 minutes, tossing vegetable about halfway through, In a high powered blender, add roasted carrots and onion / garlic along with 2 C. broth. Learn more about Alex. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Thai Carrot Soup Tips: –The sweeter your carrots, the sweeter this soup will be. Bring to a boil, cover, reduce heat to low, and simmer until carrots are very tender, about 35 to 45 minutes. You do you! Creamy, spicy thai carrot soup ready in just over 30 minutes. Easy to make, full of immune-boosting spices and vitamin A. I hesitated to call this quick and easy because technically it takes about 30 minutes to make, from prep time to finish. The saltiness in Thai food usually comes from fish sauce, but because I’m keeping this recipe plant-based, I’m using soy sauce instead. I always have carrots lying around in the fridge, too (perhaps a little too long sometimes).

I said it. Learn how your comment data is processed. But my thai carrot soup is so much goodness overload that I didn’t want to wait until later in the year to share it. Copyright © 2014 - 2020 Must Love Home. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. It’s bursting with complex, layered flavors so delicious that you’ll want to make it over and over again. Was wondering if it would freeze well? Nope, just me? Simmer for 10-15 minutes stirring occasionally. For a pretty presentation, drizzle on a bit of coconut milk and use the back of a spoon to swirl into the soup.

I’ll try both suggestions, both look amazing! Add the carrots, curry paste, curry powder, vegetable broth, brown sugar, and peanut butter and allow the soup to come to a boil. Great recipe. If I don’t brown the meat (or the onions) I feel like everything made in the slow cooker has this one distinct taste. Healthful, flavorful, vegan, and paleo, this is a something-for-everyone comfort food! Cook 20 – 25 minutes until carrots are soft, Add the peanut butter and stir until melted.

Made this soup! Let’s jump into the thai carrot soup recipe. Return soup back to the pot and stir in the lime juice. Make Thai carrot soup to make lunchtime exciting again! If your carrots are lacking in that department, you can bump up the sweetness at the end with a little sugar; just a touch will do. Place all ingredients in the bottom of Instant Pot insert.

Design by Purr. And unlike the warm Texas weather, I hear a lot of the northern sates are still buried in snow so this spicy carrot soup should help thaw you out a bit. Garnish and serve warm. Bought a bag for $0.50 yesterday – can’t beat that!!! It should! ★☆ They add nice spice and balance to the sour lime juice and sweet maple syrup.

I made this soup on the stove but you can easily make it in a slow cooker too. I wanted a bit more complexity to the flavors. I couldn’t get the coconut beverage to drizzle nicely on the top of the soup at the end (the liquid immediately sank under the surface of the soup), but I did top with cilantro and some crunchy wonton strips for texture, and it was very good. If you decide to make this is the slow cooker, it’s an optional step, you can easily dump everything in and let it cook.

Your email address will not be published. (and receive a free guide on how to cook with tofu), soup, dinner, entree, lunch, vegan, glutenfree. Please check our privacy and disclosure policy. Your email address will not be published. Throw all of the ingredients in the Instant Pot. Garnish with lime juice.

Cook then naturally release the steam for 10 minutes. To say this spicy carrot soup is good would be putting it mildly.

Most Thai soups rely on full-fat coconut milk for their richness, but I’m subbing in Pacific Food’s Coconut Non-Dairy Beverage instead. just added it in! Add carrots, vegetable stock, coconut milk, chili sauce and coconut sugar. I love that you’ve packed so much carrot into this soup, I’m really looking forward to trying this <3. We’re talking about ALL REAL food. Glad you liked it- thanks for sharing! Season to taste, adding a pinch of salt or black pepper, if desired. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. OR transfer batches to your blender and pulse until smooth. It's not too sweet; it's relies on the sweetness of the carrots, so use fresh carrots that are on the sweet side. It is also extremely delicious and makes an elegant soup to serve guests. This recipe is everything that red curry has to offer but in soup form. Reduce the heat and let simmer for 30-35 minutes or until the carrots are tender. We are happy for you to share a photo with a link back to this website instead.

Store leftovers tightly covered in the refrigerator up to 3 days or freeze for up to 3 months. Creamy Thai Coconut Carrot Soup! Turn it on and manually set the timer to 15 minutes on High Pressure. Follow Must Love Home on Pinterest, Facebook and Instagram for more great recipe ideas!

Posted by: Kary Osmond Set pressure release value to Sealing.

My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun!

Add coconut milk and water (or broth); bring to a simmer over high heat. sorry about that- you add the maple syrup with the vegetables to be pureed. Or omit completely. Plus, it’s unintentionally vegan! My goal is to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Heat the oil in a dutch oven or soup pot over medium heat. Also, I’m not sure if I used the right thing for curry paste, however I started with 2 tbsp just in case. Let me tell you…the Instant Pot makes this one really too easy! It’s low calorie and everything you want in healthy soup. Heat oil in a large pot over medium-high heat. This recipe looks so delish – and carrots are a perfect base! This soup recipe goes out to all my vegan food loving god(desses).

Unfortunately, I’m not too sure about freezing, would love to know how it went if you decide to give it a go . Thaw and stir before serving. Adding a couple tablespoons of cream or coconut milk will also help mellow out the heat if you find it ends up being a little spicy for your taste. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. It’s awesome for make ahead (the flavors deepen as they blend) and for freezing.

They add nice spice and balance to the sour lime juice and sweet maple syrup. I’m Christine, and I’m glad you’re here! And the best thing is, this contains ZERO cream. Offers may be subject to change without notice. The spice is added through the red Thai curry paste. Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Ingredients 1 tablespoon olive oil 1 medium yellow onion, chopped 3 cups diced carrots 4 garlic cloves, finely chopped 2 to 3 tablespoons Thai red curry paste 2 teaspoons ground coriander 1 teaspoon ground cumin ⅛ teaspoon red pepper flakes (or more to taste) 2 cups … Grab your immersion blender and blend the soup until it’s smooth. But be careful; those tiny chilies pack a lot of heat.

–If you don’t have a hand blender, you can use a food processor or traditional blender. Weekend plans: Everything Bagel Breakfast Burritos, Pumpkin Chai Adaptogen Latte I have some highly e, Happy Birthday to this amazing, gangly limbed huma, There. Thai inspired food is nothing new around here. Friends, this soup works on so many levels, you’ve just gotta try it. Hi! I serve it with sautéed spinach on top and a handful of chopped peanuts. originally published April 3, 2017 — last updated May 17, 2020 You have successfully joined our subscriber list. Thanks for a great recipe. Turn valve to Venting to release any residual steam, check that pressure valve had dropped and open lid carefully. MUST LOVE HOME is an AMAZON ASSOCIATE and earns from qualifying affiliate purchases. The sweet in this recipe comes from two ingredients: coconut milk and carrots. Blend the soup with a blender stick, or do it in batches using a blender. Use of this site constitutes acceptance of our, 24 One-Pot Fall Dinners to Help You Lose Weight, 5 Things I'm Buying This Fall to Create a Cozy Outdoor Space, Nutrition Required fields are marked *. Really appreciate your quick reply. Season with soy sauce and sugar. If you aren’t a fan or don’t have any, swap it for canola or vegetable, it’ll work just fine. –All Thai curry pastes are all different, with different heat levels. Trying out the recipe! salt and pepper to taste, chopped peanuts and cilantro for garnish.

Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the base for a curry with chunks of firm white fish and broccoli. This soup is easy to pull together and is low on the calories! <– Ain’t that the truth? Vegan & Gluten-Free.

Once the mixture is fully combined, add cilantro and almond butter. This weekend was full of so many things. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Though it’s not essential, I do recommend it for the sweet fragrance; just be sure to remove it before you blend the soup.

If you enjoy heat, don’t skimp on the crushed red pepper flakes.

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