Creamy Thai Carrot Soup
This Thai carrot soup recipe is healthy, creamy and easy to make. The Thai inspired flavors from coconut milk, lime, ginger and a Thai curry paste blend beautifully with carrots and yam.
Equipment
- immersion blender
- Soup pot
- frying pan
Ingredients
- 2 carrots
- 2 cloves garlic
- 1 tbsp ginger
- 1 onion
- ¾ dry red lentils
- 1 sweet potato
- 1 can coconut milk
- 3 cups vegetable stock
- 1½ tbsp Thai red curry paste
- 2 tbsp lime juice
- 1 tbsp coconut oil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Finely dice onion, garlic, ginger and carrots. Saute in a pan with coconut oil, salt and pepper for 10 minutes.
- Rinse dry red lentils then combine in soup pot with vegetable stock, cubed yam and sauted vegetables. Bring to a boil then simmer for 30 minutes.
- Add coconut milk, lime juice and Thai red curry paste to soup pot then blend using an immersion blender.