"Velvety, rich with coconut cream, and spiced with lemongrass, Thai chilis, garlic, and kaffir lime leaves… this soup is amazingly warming on a cold day! I roasted the carrots to bring out their natural sweetness before adding them to the soup pot. This adds such a great dimension of flavor to a pretty humble root veg. Super-filling and vegetable heavy, you wouldn’t know it was vegan."
Thai Inspired Coconut Carrot Soup
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Cook time: 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 pounds whole carrots
- 2 Thai chilis
Method
Step 1
Preheat your oven to 425F.
Step 2
Peel, trim the tops off, and cut your carrots into 2 inch long pieces. Place into a large mixing bowl and add 1 tablespoon of avocado oil & 1/2 teaspoon of kosher salt. Mix to give the carrots an even coating of the oil/salt, then spread evenly on a large cookie sheet. Bake for 35-40 minutes, flipping halfway through the cooking.
Step 3
Roughly dice the onion and crush the garlic. Trim & dice the Thai chili(s), seeds and all.
Step 4
In a soup pot, heat 2 teaspoons of avocado oil medium.
Step 5
Add the onion and garlic. While stirring occasionally, cook the onions until slightly translucent but not browned. We don’t want to burn or add color to the vegetables here.
Step 6
Once the onions are slightly translucent and softened, quickly add the Thai chili(s) and cook for one minute.
Step 7
Slice the lemongrass stalks partway through, and then bruise them by hitting repeatedly with the back of your knife. This helps to release the oils.
Step 8
Add the stock, kaffir lime leaf, lemongrass, and coconut milk to the soup put and bring to a boil.
Step 9
Then add the roasted carrots, and reduce the heat to a simmer, cooking for 20 minutes.
Step 10
Remove the pot from the heat, and pull out the lemongrass & kaffir lime leaf (these aren’t really edible, just there for the flavor).
Step 11
In small batches, pour your soup into a blender; blend until smooth.
Step 12
Return the soup back to the pot, and place over medium heat. Stir in lime juice and salt to taste.
Step 13
Place a bundle of fresh cilantro into the pot and let it simmer for 5 minutes. Before serving, remove the cilantro bundle.
Step 14
Garnish with fried pieces of carrot, a drizzle of coconut milk and fresh cilantro leaves, as you see fit.