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Thai Curry Carrot Soup

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes

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!