Creamy, spicy, and comforting. This soup is the ultimate wintertime dinner recipe. A blend of carrots, Thai spices, coconut milk, and broth makes this soup a healthy option to eat during your “Fit January” or whatever it’s called now-a-days. Since I am trying to partake in a healthier eating January, I have been eating this for the past week for dinner. When I get home from the gym after work, all I want to do is have a big bowl of this soup because it’s jam-packed with nutrients from carrots, ginger, and Thai spices. It’s also full of healthy fats from the coconut milk. This soup is delicious and healthy- my favorite combination.
Instant Pot vs. Stovetop?
This soup can be made from either the Instant Pot or on the Stovetop. My favorite method is the Instant Pot because it is quicker and you don’t have to keep checking up on it to see if the carrots are cooked all the way through. Using the Instant Pot, the vegetables come out perfectly cooked every time.
Don’t have an Instant Pot? No worries, you can totally do this using a large pot on the stovetop. The soup will still come out great but you’ll just have to be a little more hands on and periodically check while it’s cooking to see when the carrots are fully cooked.
Either method works, and I’ll include both methods in the recipe instructions!
Blending the soup
The best way to blend the soup is using an immersion blender. Using an immersion blender is less of a hassle and the soup comes out perfectly smooth and creamy. I recently bought an immersion blender off of Amazon and it is life changing. The immersion blender I got can puree soups, smoothies and sauces and also comes with a whisk and a milk frother.
I used to use a regular high-speed blender but that can be challenging. When blending hot liquids in a high-speed blender, you have to be very careful because the steam can blow the lid off and your hot soup can explode everywhere. The trick is to blend in very small batches (like a third or so full) and open the top vent of your lid and cover with a kitchen towel. Covering the vent with a kitchen towel will allow the steam to escape through the towel without blowing the lid fully off. But even so, while you blend you must hold the kitchen towel and lid down so it will not blow off.
All in all I highly recommend using an immersion blender.
If you make it, share your creations on Instagram and tag @thenutritionfiend. I hope you enjoy the recipe, it’s so yummy.
Thai Curry Carrot Soup
Ingredients
- 1 tbsp Ghee or Coconut Oil or Olive Oil
- 1 Onion yellow or red
- 1.5 inches Ginger peeled and minced
- 2 cloves Garlic minced
- 2 tbsp Thai Red Curry Paste
- 5 cups Carrots just about 2 pounds
- 2 cups Broth vegetable or chicken
- 1 Lime juiced
- 1 13.5 ounce can Coconut Milk
- Salt and Pepper to taste
- Cilantro and Sesame Seeds to top
Instructions
Instant Pot
- Chop the onion and set the Instant Pot to the "Sauté" function
- Add the oil and let it heat up
- Then add in the chopped onions and sauté for 5 minutes or until the onions are soft and translucent
- Add in the ginger, garlic and Thai Red Curry Paste and sauté for a few minutes
- Turn the "Sauté" function off and add in the carrots, broth, and lime juice
- Cook in the Instant Pot on high pressure for 10 minutes
- Once it is done cooking, move the valve to vent to manually release the pressure that has built up and wait for it to completely finish before opening the lid
- Stir in the coconut milk and use the immersion blender to puree the soup until smooth
- Season with salt and pepper and top with cilantro and sesame seeds
- Serve and enjoy!
Stovetop
- Heat the oil in a large pot on medium high heat
- Add the chopped onion and sauté for about 5 minutes or until the onion is soft and translucent
- Next, add in the ginger, garlic and Thai red curry paste and saute for a few more minutes
- Then add in the carrots, broth, and lime juice and bring to a boil
- Once broth is boiling, turn down to a simmer and simmer until the carrots are tender enough for a fork to slide through
- Add in the coconut milk and use an immersion blender to puree the soup until smooth
- Season with salt and pepper
- Top with cilantro and sesame seeds
- Serve and enjoy!
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