Creamy Thai Carrot and Coconut Soup
This recipe is inspired by the most delicious carrot soup that my flatmate cooks. I love to make it at the start of the week, freeze it in ziplock bags, and then I have lunch ready to go whenever I need it. I have not cooked pumpkin soup since I made this, because why would I? Pumpkin is a bitch to chop up. Carrots are cheaper, easy to chop, and frankly, tastier. If you want a creamy, hearty soup but don’t want to risk violently amputating your hand, this is the recipe for you.
2 onions, peeled and chopped
4 large cloves of garlic, peeled and chopped
2 ½ Tbsp red curry paste
600g (or 4 large) carrots, roughly chopped (into around 1cm slices, but no need to measure!)
1 can coconut milk
1/3 cup peanut butter
Soy sauce, to taste
Fish sauce, to taste, optional
Chopped roasted peanuts, or crispy fried shallots, optional
Chilli flakes or siracha, optional
A splash of oil
Salt and pepper
- In a large pot over medium heat, add a splash of oil, onions and garlic, and season with salt and pepper. Cook until soft and some colour has developed.
- Add the red curry paste and stir. Fry off for a minute or two, until fragrant.
- Add the carrots, stock, coconut milk, and peanut butter. Stir, and bring up to a boil.
- Simmer, with the lid partially on the pot, until the carrots are completely tender. This will depend on how large you chopped your carrots, but it tends to be around 30-40 minutes.
- Once your carrots are tender, blend the soup.
- Return the soup back to the pot. If it is too thick, add some more stock, and bring up to a simmer. Taste, and add soy sauce, fish sauce and salt to taste. Add coriander and chilli flakes if you want.
- Serve by itself or with roasted peanuts sprinkled on top, bread (naan is particularly good) or rice.