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Thai Inspired Coconut Carrot Soup

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: asian
Servings: 6

Ingredients

  • 1 1/2 pounds whole carrots
  • 32 ounces vegetable stock homemade or store bought
  • 6 ounces of coconut milk
  • 1 tablespoon for roasting + 2 teaspoons (for sautéing) avocado oil
  • 1 small yellow onion
  • 2 cloves of garlic crushed
  • 2 stalks of lemongrass
  • 1 or 2 thai chilis
  • juice of 1/2 a fresh lime
  • 2 dried kaffir lime leaves
  • cilantro bunch
  • 1/2 teaspoon of kosher salt + more to taste

Instructions

  • Preheat your oven to 425F.
  • Peel, trim the tops off, and cut your carrots into 2 inch long pieces. Place into a large mixing bowl and add 1 tablespoon of avocado oil & 1/2 teaspoon of kosher salt. Mix to give the carrots an even coating of the oil/salt, then spread evenly on a large cookie sheet. Bake for 35-40 minutes, flipping halfway through the cooking.
  • Roughly dice the onion and crush the garlic. Trim & dice the Thai chili(s), seeds and all.
  • In a soup pot, heat 2 teaspoons of avocado oil medium.
  • Add the onion and garlic. Cook the onions, while stirring occasionally, until slightly translucent but not browned. We don't want to burn or add color to the vegetables here.
  • Once the onions are slightly translucent and softened, quickly add the Thai chili(s) and cook for one minute.
  • Slice the lemongrass stalks partway through, and then bruise them by hitting repeatedly with the back of your knife. This helps to release the oils.
  • Add the stock, kaffir lime leaf, lemongrass, and coconut milk to the soup pot and bring to a boil.
  • Add the roasted carrots, and reduce the heat to a simmer, cooking for 20 minutes.
  • Remove the pot from the heat, and discard the lemongrass & kaffir lime leaf.
  • In small batches, pour your soup into a blender; blend until smooth.
  • Return the soup back to the pot, and place over medium heat. Stir in lime juice and salt to taste.
  • Place a bundle of fresh cilantro into the pot and let it simmer for 5 minutes. Remove the cilantro bundle before serving.
  • Garnish with fried pieces of carrot, a drizzle of coconut milk, and fresh cilantro leaves.