Thai Coconut, Curry & Carrot Soup

Servings: 6 Total Time: 1 hr Difficulty: Beginner
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Thai Coconut, Curry & Carrot Soup

You only need a few ingredients to make this light and satisfying soup. It’s creamy, a little sweet, a little spicy, and a lot of delicious!  (Gluten-free and Vegan friendly) 

Print Recipe

Thai Coconut, Curry & Carrot Soup

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Egg Free Gluten Free Quick Meals Vegan Vegetarian
Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr
Servings: 6
Best Season: Winter

Ingredients

Method

  1. Heat the coconut oil or butter in a large soup pot. Add the onions and ginger and saute until onions have softened. Add the curry paste and stir through for 1 minute.
  2. Add the sweet potatoes and carrots. Stir through for a few minutes, until veggies are all mixed together.
  3. Add the vegetable stock. Bring to boil then simmer covered for about 45 minutes, until potatoes and carrots are tender. Turn off heat and remove from the stove.
  4. Stir in the coconut milk and blend the soup to a puree. Season with salt and pepper and serve.
  5. Serve and garnish with extra coconut milk, parsley and sliced red chillies.
  6. Enjoy!