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Carrot curry coconut soup

Import-Author - KitchenAid Chef
KitchenAid Chef
carrotcurrycoconutsoup thumbnail

This Thai inspired soup is bursting with flavor and a little bit of heat.

Duration
Total45min
Prep15min
Cooking30min

Tools

HandBlenderHandBlender

Ingredients

Serving

1 tbsp

coconut oil

2

shallots

2 cm

ginger

500 g

carrots

1

garlic clove

1 tbsp

red curry paste

750 ml

vegetable stock

60 ml

full-fat coconut milk

Step by step

  1. Melt the coconut oil over medium heat. Peel and roughly chop the shallots, ginger, carrots and garlic. Sauté the aromatics and carrots for 5 minutes.

  2. Turn to low heat, add the curry paste and sauté for another 5 minutes. Add the stock, cover the pot with a lid and simmer the soup for about 30 minutes until the vegetables are tender.

  3. Transfer the soup to the blender cup, add the coconut milk and mix until the soup is completely smooth.

  4. Serve with toppings such as crispy chili oil, cilantro and crispy roasted chickpeas.