What do you do with an almost-full bag of carrots sitting in your refrigerator? Make carrot soup! I recently bought them to make my Coconut Curry Quinoa Bowl but only used a few, wondering what to do with the rest. That’s when I had the brilliant idea to make a carrot soup…but not just your ordinary carrot soup. This one is Thai inspired with ingredients such as curry paste, garlic, ginger, and cilantro. I have to say that it came out insanely delicious!
The addition of powdered ginger (I would have used ginger root if I had some on hand) was a great idea, as was Thai ginger curry paste. I added turmeric for a more robust color. Drizzling sriracha on top gives it a little extra heat, kicking it up a notch. Plus, the addition of cilantro adds even more deliciousness.
The end result was incredibly…
…with just the right amount of heat.
I definitely hit it out of the park with this one. It came out so good that I cannot wait to make it again, especially now that cooler weather has arrived!
The following recipe has been drastically altered from the original, which was used for inspiration. See original recipe here.
This Thai-inspired soup is incredibly flavorful, healthy, creamy, slightly spicy, and comforting. Great for a chilly day, or anytime! Easy to prepare, too. A total win-win!
- 1 tablespoon olive oil (or coconut oil)
- 3 cloves garlic, diced
- 2 whole scallion shoots, diced
- pinch of salt and pepper
- 1 pound carrots, scrubbed (or peeled) and rough chopped
- 4 cups filtered water (or 2 cups vegetable broth + 2 cups water)
- 1 teaspoon ginger powder (or 1-inch piece of ginger root peeled and thinly sliced)
- 1/2 teaspoon turmeric powder
- 2 teaspoons Thai red curry paste
- Optional toppings: cilantro, sriracha sauce
Heat a large pot over medium heat with olive or coconut oil. Add garlic and scallions, and cook for 5 minutes.
Season with salt and pepper, then add carrots, water (or water/broth), ginger, and turmeric. Stir.
Bring to a low boil, then reduce heat to a simmer. Cover and cook for about 20 minutes or until carrots are tender (should be able to easily pierce larger pieces with a fork).
Transfer to a blender, and blend until smooth and creamy (about a minute).
Add Thai curry paste to the blender, and blend to combine. (Use a puree setting if your blender is equipped with one.)
Taste and adjust seasonings if needed. (For a touch of sweetness, try adding a tablespoon of pure maple syrup, honey, or brown sugar.)
Serve immediately, and top with cilantro or herb of choice. For extra heat, drizzle with a little sriracha sauce.