Thai Carrot Soup

Name: Thai Carrot Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon peanut oil ((or another high-heat oil)); 1 medium onion, (diced); 3 garlic cloves, (minced); 3 tablespoons red curry paste ((or to taste)); 1 1/2 pounds chopped carrots; 1 (14 ounce or 400 ml) can full-fat coconut milk; 2 cups vegetable broth, (plus more as needed); 1 tablespoon lime juice, (or to taste); Toppings of choice, (such as chopped peanuts and cilantro)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

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Ingredients

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1 tablespoon peanut oil ((or another high-heat oil))1 medium onion, (diced)3 garlic cloves, (minced)3 tablespoons red curry paste ((or to taste))1 1/2 pounds chopped carrots1 (14 ounce or 400 ml) can full-fat coconut milk2 cups vegetable broth, (plus more as needed)1 tablespoon lime juice, (or to taste)Toppings of choice, (such as chopped peanuts and cilantro)

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Instructions

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Step 1

Coat the bottom of a large pot with the oil and place it over medium heat.

Step 2

Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.

Step 3

Stir in the garlic and curry paste. Cook everything for another 1 to 2 minutes, until the mixture becomes very fragrant.

Step 4

Stir in the carrots, coconut milk, and 2 cups of broth. Raise the heat and bring the liquid to a boil.

Step 5

Lower the heat and simmer the soup for 15 to 20 minutes, until the carrots are soft.

Step 6

Blend the soup either using an immersion blender or by transferring it to a blender (in batches if needed). Use caution when blending hot liquids.

Step 7

Return the soup to the pot if you removed it. Thin the soup with additional broth or water if desired. Season the soup with lime juice and salt to taste.

Step 8

Reheat the soup if it cooled down too much.

Step 9

Ladle the soup into bowls and serve.