Thai-Spiced Carrot Soup

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  • Olive oil
  • 1/2 large onion, diced
  • 1 1/4 pound carrots, thinly sliced (use smaller carrots for sweeter soup)
  • 1 (1/2 inch) piece ginger, peeled and thinly sliced
  • 1 large clove garlic, minced
  • 2-3 teaspoons Thai red curry paste
  • 3 (2 inch) pieces lemongrass
  • 1 1/2 teaspoons honey
  • 3 cups low-sodium chicken broth
  • 3/4 cup coconut milk
  • Juice of 1/2 large lime
  • 1/3 cup basil leaves, torn by hand
  • Salt


Heat a heavy-bottomed soup pot or Dutch oven over medium heat.
Lightly coat bottom of pan with olive oil.
Add onion and season with salt. Cook for 3-5 minutes or until translucent.
Add carrots, ginger, garlic and curry paste. Stir for 1-2 minutes or until curry is fragrant.
Bruise lemongrass a few times with back of a knife until fragrant.
Add lemongrass, honey, chicken broth and coconut milk. Cover and simmer for 20-30 minutes, or until carrots are very tender.
Puree about 1/3 of soup in a blender* or food processor.
Return to pot and reheat. Stir in lime juice and basil leaves. Serve hot.

Note: When blending hot liquids, use extreme caution. Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.

Recipe from Central Market Mill Creek - Culinary Resource Center
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