Carrot soup is always a go-to when you need a little comfort food goodness. Sweet and earthy, it’s a soup that delivers on the most meh days. But how about amping that comfort up a notch? How about some comfort food with something to say? That’s curried carrot soup in a nutshell.
🌶️ Quick recipe snapshot
| Flavor profile | Sweet, earthy carrots with warm Thai red curry, creamy coconut and a bright squeeze of lime. |
| Primary heat source | Two tablespoons of Thai red curry paste, plus crushed red pepper on top. Heat varies a lot by paste. |
| Heat level | Mild to medium, depending on your curry paste and how much crushed red pepper you sprinkle on. |
| Texture | Smooth and silky once it’s blended, and rich from the coconut milk. |
| Best uses | A cozy lunch, or a starter served in small cups before dinner. |
| Customization ideas | More or less curry paste, a swirl of coconut cream, or chickpeas to make it a meal. |
| Before you start | About 45 minutes, mostly simmering. You’ll need a hand blender or a regular blender. |
Flavor notes
Thai red curry paste (see a homemade recipe here) is the heat source here, along with just a touch of crushed red pepper as a garnish. Together they bring the burn to the earthy sweet carrot soup comfort. And then there’s that touch of coconut, a tropical twist. This is a soup that’ll make you feel good and get you talking about how tasty it is.
How hot it gets depends mostly on your curry paste. Store-bought red curry pastes vary a lot from one brand to the next, and homemade paste is only as hot as the chilies that go into it. So start with the two tablespoons, taste once the coconut milk is in, and add the crushed red pepper at the table if you want more.
Don’t skip the minute of cooking the curry paste with the garlic before the broth goes in. Stir it the whole time so it doesn’t stick, and you’ll notice the kitchen fills with its aroma. That minute is what takes the paste from raw-tasting to rich.
Shake the can of coconut milk well before you open it. The cream tends to separate and rise to the top, and a good shake means it stirs smoothly into the soup instead of leaving clumps.
If you’re using a countertop blender, fill it no more than halfway, take out the center cap and cover the opening with a folded towel while it runs, since hot soup can push the lid off. Then taste at the end, after the lime and salt, since broths and curry pastes vary a lot in how salty they are.
Adaptation ideas
Most of these change the heat, or turn the soup into more of a meal.
- Want it milder? Start with one tablespoon of curry paste and skip the crushed red pepper on top.
- Want more heat? Add another tablespoon of curry paste, or top each bowl with a few thin slices of fresh Thai chili.
- Want it richer? Use coconut cream in place of half the coconut milk, and swirl a spoonful on top of each bowl.
- Want it heartier? Stir in a can of drained chickpeas after blending, and let them warm through with the coconut milk.
- Want a different curry? Swap in Thai yellow curry paste for a milder, more turmeric-forward soup.
Serving ideas
It’s comfort food, so keep the sides simple.
- With bread. Warm naan or a crusty baguette for dunking.
- Over rice. A scoop of jasmine rice in the bottom of the bowl makes it a full meal.
- With toppings. A swirl of coconut milk, chopped cilantro, a squeeze of extra lime or a few toasted cashews.
- As a starter. In small cups or mugs before a Thai curry or a grilled dinner.
Storage notes
Let the soup cool, then keep it in a sealed container in the fridge and use it within three to four days. It freezes for two to three months, too.
The coconut milk can separate a little after freezing, so warm the soup gently on the stove and stir or blend it until it’s smooth again.
Like this recipe? You’ll love these too:
- Chipotle Carrot Soup: Want a spicy carrot soup without the curry and coconut flavor? This one gets its smoky heat from chipotle in adobo.
- Thai Pumpkin Soup: Not your typical take on pumpkin soup. Fiery and boldly spiced.
- Mexican Meatball Soup: A total meal-in-a-bowl, hearty and filling.
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Curried Carrot Soup
Ingredients
- 12 carrots chopped, medium sized, approximately 2 pounds worth
- 1 quart vegetable broth
- 1 can coconut milk 13.5 ounce can
- 1 white onion diced
- 1 lime juiced, approximately 2 tablespoons
- 2 tablespoons Thai red curry paste
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1/2 teaspoon salt
- Crushed red pepper flakes for garnish (optional)
Instructions
- In a large high-sided pan over medium heat, heat the olive oil and sauté the onions until soft and translucent (approximately 5 minutes).
- To the onions, add the garlic and Thai red curry paste, and continue to cook, stirring often, for 1 minute.
- Add the vegetable broth and carrots and increase the heat to high. Bring the mix to a boil, then lower the heat to medium-low and simmer the mix until the carrots are cooked (softened, approximately 20 minutes).
- Blend the soup with a hand blender until smooth (or transfer the soup to a blender to do so).
- Add the coconut milk, lime juice, and salt. Continue to simmer the soup for 5 minutes, stirring occasionally.
- Plate the soup into bowls and top with a sprinkle of crushed red pepper. Serve immediately.
