Get the Recipe: Thai Carrot Soup with Coconut Milk
This lovely Thai carrot and pumpkin soup is a perfect Fall soup. The coconut (both coconut milk and actual coconut) adds an extra special touch to this soup.
Ingredients
- 1 Tablespoon cooking oil
- 2 cups carrots, peeled and cut into 1/2 inch dice
- 1 1/2 cups pumpkin, peeled and cut into 1/2 inch dice or 14oz can of pumpkin puree
- 1 Tablespoon Thai red curry paste
- 2 cloves garlic, minced
- 1 Tablespoon freshly grated ginger, or ginger paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 14 oz coconut milk, full fat recommended
- 4 cups vegetable or chicken broth
- 1 oz shredded coconut, about 1/4 cup, run through a food processor or 2 Tbsp desiccated coconut
- 1 fresh cilantro leaves, for garnish
- sour cream or Greek yogurt, optional, for garnish
Instructions
- In a large pot, heat 1 Tablespoon cooking oil over medium heat. Add 2 cups carrots (peeled and cut into 1/2 inch dice) and 1 1/2 cups pumpkin (peeled and cut into 1/2 inch dice or 14oz can of pumpkin puree) and stir to coat with oil. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later.) Cover the pot, reduce heat to medium-low, and allow to cook for about 10 minutes, stirring a few times to make sure they don't stick. You don't want them to brown. Reduce heat if necessary.
- Remove the lid. Add 2 cloves garlic (minced), 1 Tablespoon Thai red curry paste, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon cumin and 1 Tablespoon freshly grated ginger (or ginger paste) to the pot. Stir and cook for 2 minutes. Add 4 cups vegetable or chicken broth, canned pumpkin (if using), 14 oz coconut milk (full fat recommended) and 1 oz shredded coconut (about 1/4 cup, run through a food processor or 2 Tbsp desiccated coconut).
- Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender.
- Puree with an immersion blender or in small batches in a blender.
- Taste and season with more salt and pepper, as needed. If the flavours taste a little flat, it needs more salt!
- Serve, garnished with a dollop of sour cream and fresh cilantro leaves. Very nice with a rustic, crusty bread.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Serving: 1serving, Calories: 263kcal, Carbohydrates: 16g, Protein: 6g, Fat: 20g, Saturated Fat: 14g, Cholesterol: 4mg, Sodium: 439mg, Potassium: 564mg, Fiber: 1g, Sugar: 7g, Vitamin A: 10005IU, Vitamin C: 6.6mg, Calcium: 46mg, Iron: 3.2mg
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