Curried Carrot Soup

| Last Updated: August 17, 2019 | , ,

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Comfort food good with a hint of exotic flavor…

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.

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 – it’s a tropical exotic twist. This is a soup that’ll make you feel good and get you talking about how tasty it is.

Want a spicy carrot soup without the curry and coconut flavor? Check out this recipe.

curried carrot soup

Curried Carrot Soup

0 from 0 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings

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. 
Tried this recipe?Mention @PepperScale or tag #PepperScale!

See more of our spicy recipes…

Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.

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