Too many carrots? This recipe makes that a great problem to have. Just in time for soup season, this Thai Carrot Soup is creamy, savory, and coconutty. Which is to say, it’s everything you’re looking for in a soup. For more recipes and content, go Behind The Box with Padma Lakshmi!
Makes 6 serving
- 1 tbsp 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
- 14 oz coconut milk
- 4 cups vegetable or chicken broth
- 1 tbsp Thai red curry paste
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1/2 tsp salt
- 1/2 tsp Pepper
- 1/4 tsp cumin
- 1/4 cup shredded coconut run through a food processor, or 2 tbsp desiccated coconut
- 1 fresh cilantro leaves, for garnish
- Sour cream, for garnish
- In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin (if using) and stir to coat with oil. Cover 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. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later)
- Remove lid. Add garlic, Thai curry, salt, pepper, cumin, and ginger to the pot.
- Stir and cook for 2 minutes. Add chicken or veggie stock, canned pumpkin (if using), coconut milk, and shredded 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 necessary.
- Serve, garnished with a dollop of sour cream and fresh cilantro leaves.
Recipe Notes and Variations
- We recommend serving this delicious Thai Carrot Soup with a crusty loaf of bread and Padma’s Kale Salad with Peach Vinaigrette.
- One of the great things about this recipe is you can blend it to your preferred creaminess. If you want a heartier texture, simply save a scoop or two of the unblended carrot mixture to add in at the end.