Red Curry Carrot Ginger Soup
Whole30, dairy-free and vegan, this red curry carrot ginger soup is full of flavor. It freezes well, so make a double batch and stash some for a busy night down the road.
Servings: 6 servings
Ingredients
- 1 tablespoon coconut butter or coconut oil
- 1/2 medium onion peeled and chopped
- 2 celery sticks diced
- 6 cups carrot unpeeled and chopped (roughly 8 medium-size carrots)
- 1 sweet potato peeled and chopped
- 4 cups vegetable stock add additional stock later to thin the soup if you'd like
- 13.5-15 oz can full-fat coconut milk low-fat also works fine
- 2 garlic cloves minced
- 1 tablespoon freshly grated ginger a microplaner works best for this
- 1 tablespoon Thai red curry paste
- 1/2 teaspoon chili flakes
- Salt
Instructions
- In a large soup pot over medium heat, warm the coconut oil. Add the onions and celery and sauté over medium heat for about 2 minutes. Add the carrots and sweet potato and let cook, stirring occasionally, for another 5 minutes. Pour in the stock and coconut milk. Add the garlic, ginger, red curry paste and chili flakes. Cover the cook until the carrots and sweet potatoes soften, about 15 minutes more.
- After the vegetables have softened, use a hand held immersion blender to purée the soup. Or you can carefully transfer the soup to a blender in batches and purée.
- Taste and adjust salt if necessary. Garnish with fresh herbs and additional chili flakes if desired.
This Red Curry Carrot Ginger Soup sounds delicious. I am making it for dinner tonight. I would really appreciate it if you could start including Nutritional Information on all of your fantastic recipes. I do try to pay attention to Calories and all of the health benefits of what I eat. Thank you. I love your Blog.
Hi Barbara!
I hope to be able to add that soon. I would love to include the nutritional information, but the software for evaluating that is pretty expensive… Hope to be able to include in the future!
Marcia – I just made this and it is delicious!!!! What herbs would you recommend topping it off with at the end?!
Yay!! Glad you liked it… my favorite is cilantro, but chives or parsley would well too!
I love this recipe and got this out of the Houston Chronicle one year. It is wonderful. That version of the recipe calls for the juice of one lime added to the whole pot as a finishing step. The lime really brightens up the taste. I would recommend adding it here to the online version. We also love your Kale/White Bean Minestrone and the Chicken Farro Soups. Nothing like a whole day’s worth of vegetables in one bowl!
So true! I thought I had that in here, need to add the lime!
Thank you 🙂