Spicy Thai Carrot Soup
Creamy, spicy thai carrot soup ready in just over 30 minutes. This soup is easy to pull together and is low on the calories! I serve it with sautéed spinach on top and a handful of chopped peanuts. Plus, it's unintentionally vegan!
Servings: 4 main servings or 6 small
Ingredients
Carrot soup:
- 1 tablespoon coconut oil
- 1 cup chopped onions
- 2 cloves chopped garlic
- 1 tablespoon ginger paste minced works too
- 1 ¼ pounds carrots peeled and cut into ¼ inch slices
- 1-3 tablespoons red curry paste to taste*
- 2 teaspoons mild yellow curry powder
- 4 cups low sodium vegetable broth
- 1 tablespoons brown sugar
- ¼ cup peanut butter crunchy/smooth, either works
For serving:
- chopped peanuts and sautéed spinach optional
Instructions
- Heat the oil in a dutch oven or soup pot over medium heat. Add the onions and garlic and saute it for 3-4 minutes or until the onions turn translucent. Add the ginger paste and continue to cook for 30 seconds. Add the carrots, curry paste, curry powder, vegetable broth, brown sugar, and peanut butter and allow the soup to come to a boil. Reduce the heat and let simmer for 30-35 minutes or until the carrots are tender.
- Ladle the soup into a blender and puree till smooth or use an immersion stick blender right in the pot. If the soup seems a little thin to your preference, allow it to come back to boil and let simmer for another 5 minutes. Season with additional salt to taste
- To saute the spinach - just add a drizzle of oil to a pan. Add ~ 3 cups of baby spinach and season with salt and pepper. Push the spinach around the pan and allow for it to wilt, about 2-4 minutes. You can season with a pinch of garlic powder for added flavor if you'd like.
- Serve bowls of carrot soup with the sautéed spinach and chopped peanuts.
Notes
- For the red curry paste using 3 tablespoons will certainly make this soup SPICY. It's a little too spicy for our taste so we prefer it around 2 tablespoons. For a milder soup, I suggest using 1 tablespoon. Adding a couple tablespoons of cream or coconut milk will also help mellow out the heat if you find it ends up being a little spicy for your taste.
- SLOW COOKER: You can easily make this soup in the slow cooker as well. One method is to dump everything in and let it go for 4-5 on high or 7-8 on low. Blend before serving. The other option is to saute the onions/garlic/ginger as stated in step #1 then dumping everything into a slow cooker. I find this develops the flavors a little better but either method will work.
