Carrot Soup Recipe with Warming Thai Spices
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We had a carrot-buying miscommunication before we left for a recent trip to Barbados and six pounds of carrots in the fridge when we got back. The idea for this carrot soup recipe with warming Thai spices arose out of an equal need to make a dent in those carrots, keep warm and cozy, and hey, maybe maintain our tans from the inside out. The secret ingredient (psst…red lentils!) does double duty adding a nice heft to the soup and conveniently helping you Not Die (more on that another time).
Red lentils are a magic ingredient. In this soup, they add comforting substance and a healthy dose of fiber, without really making a big deal out of themselves.
- 2 pounds carrots, trimmed and diced
- 1 medium yellow onion, diced
- 1-inch piece fresh ginger, peeled and minced
- 3 garlic cloves, chopped
- 1 cup red lentils, rinsed
- 1 heaping tablespoon Thai red curry paste
- 8 cups good vegetable stock
- 2/3 cup canned coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons fresh lime juice
- Combine all ingredients except the lime juice in a pot and bring to a boil over high heat. Reduce heat and simmer until carrots and lentils are tender, about 40 minutes.
- Puree with an immersion blender or carefully in a regular blender until no carrot chunks remain but there's still some nice texture.
- Stir in the lime juice, ladle into bowls, and serve.