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Food & Drink


You guys. That Thai Coconut Curry Carrot Soup is the best. I wanted to gobble down the entire bowl! It’s creamy, light, slightly spicy, and perfectly suitable for the warmer-than-usual spring temperatures we’re experiencing. If you’re a fan of the flavor of my vegetarian soup made with Thai Curry, You’ll be awed by this one too. It has a similar flavor profile but is a bit more sweet (naturally), lighter, and has the most silky smooth texture. The recipe makes one wonder, “How do so few ingredients produce something delicious? ?”


The Thai Coconut Curry Carrot soup is a delicious vegetarian OR vegan delight. To make sure that the soup is vegetarian, look up the ingredients listed on the label of your Thai curry paste. The paste I made was Thai Kitchen brand, which does not contain shrimp. However, certain manufacturers do. Therefore, double-check. Also, if you’d like the soup vegan, use coconut oil instead of butter as the first step.


Two tablespoons butter (or coconut oil ($0.26)

One yellow onion ($0.32)

4. Tbsp of red Thai curry paste ($1.45)

One lb. carrot ($0.89)

One sweet potato (about 3/4 lb.) ($0.84)

3 cups vegetable broth* ($0.39)

1 13.5oz. Coconut milk with total fat ($1.99)

salt and pepper according to your preference ($0.05)

Optional Garnishes

cilantro ($0.25)

sriracha ($0.25)


Cut the onion into pieces and add it to the large pot with butter (or coconut oil). Cook the onion until it is tender and translucent (about 5 mins).

When the onions are soft, then you can add in Thai curry paste. Continue to cook for about a minute.

While the onion is cooking, cut and peel into pieces the sweet potato (about 1-inch cubes), incorporate the sweet potato into the pot after the curry paste is cooked, and continue to cook the sweet potatoes as you cut and peel the carrots. Add the carrots to the pool while you miss them.

Pour the vegetable broth into the container, stir until it is combined, put a lid on top, and then turn the heat to medium-high. Let the soup reach a point of boiling and then reduce the heat to low (or close to low) and let it simmer for about 30 minutes, stirring frequently. After 30 minutes, sweet potato and carrots should be incredibly tender and begin falling apart when you start the soup.

The heat should be turned off. Take the pot off the hot stove’s top to allow for cooling (another spot on the stove would be fine). Pour in the coconut milk and stir until it is well mixed. You can save one or two tablespoons of coconut milk as a garnish for the soup.

Use an immersion blender or let the soup cool and then carefully blend in small batches using a conventional blender. After the soup has been pureed, taste it and include salt or pepper as desired (this will be contingent on the broth you use). Sprinkle using fresh coriander and drizzle Sriracha, should you wish.

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Joseph M. Kay

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