This spicy coconut carrot soup delivers a dose of immune-boosting ingredients and is the ideal comforting meal on cold winter days.
When winter is in full swing, I'm always thinking of traveling to warmer parts of the world. And when my thoughts wander, I like to get cooking. This Thai-inspired coconut carrot soup definitely takes me places in my mind and gives me comfort on a cold winter day.
The best part? Made of ingredients like garlic, ginger, curry and turmeric beside the main star carrots, this soup can boost your immune system when flu season rolls around.
Tips for making this carrot soup:
- Cut the carrots in about one-finger-thick rounds to get them tender in the suggested cooking time. Cutting them bigger, will extend the cooking time.
- Roast the onion, garlic, carrots and spices first before adding the vegetable stock and coconut milk. The heat will wake up the flavours.
- For getting the desired consistency, you can use an immersion blender directly in the pot or transfer the soup to a blender. If using a blender, let the soup cool a little to prevent damage to the appliance.
Spicy Coconut Carrot Soup
- 300 g carrots (2 cups)
- 1 tablespoon coconut oil
- ½ yellow onion
- 2 cloves garlic
- 1 thumb piece fresh ginger (10g)
- 1 tablespoon yellow curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon dried chilli flakes
- 500 ml vegetable stock (2 cups)
- 200 ml coconut milk (1 cup)
- splash of fresh lime juice
- salt and pepper to taste
- coconut milk
- coconut chips
- cilantro or parsley
- dried chilli flakes
- Peel and dice the carrots, onions and garlic. Peel the ginger and grate or cut in small pieces. Heat vegetable stock.
- Heat the coconut oil in a pot on medium-high heat. Put in the onions and sauté for about one minute, stirring occasionally. Add carrots and sauté for another minute. Add the garlic, ginger and spices and stir for a couple seconds.
- Add hot vegetable stock as well as coconut milk and bring to boil. Reduce heat to medium-low, cover pot and let simmer lightly for about 15 to 20 minutes, until the carrot pieces are tender.
- Either blend the soup directly in the pot with an immersion blender or transfer into a blender and blend until smooth. Season with salt and pepper, if needed.
- Serve with toppings of your choice like coconut milk, coconut flakes, cilantro or parsley, a splash of lime juice and chilli flakes. If not eaten right away, store in the fridge (3-4 days) or freeze (1 month) for an easy meal-prep.
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.