Paleo Thai Curry Carrot Soup
Carrot soup! The answer is carrot soup.
I need to stock up on more make-ahead recipes like this one. My sister and brother-in-law just had a baby, and I need some things I can make and bring over to put in their freezer. In addition, I need food that I can put in my own freezer because I am also about to have a baby. Not for about two more months, but whoa does that feel like tomorrow.
This easy carrot soup hits the spot for many reasons beyond the fact that it's a good recipe to bring to new parents or throw in the freezer to make me 0.0003% less freaked out about becoming a mother myself.
Let's make a list of the carrot soup's other positive attributes.
- You can make this for almost anyone, no matter their diet or food sensitivities. It's paleo, Whole30, gluten-free, vegetarian and vegan. And unlike a lot of other dishes in the Thai curry flavor profile, it can also be made without any coconut.
- Speaking of coconut, you'll be surprised how seriously creamy this gets without any cream or coconut milk. I was so sure I was going to put coconut milk in this while I was testing it, and then I saw what was going on without it. It's so velvety and smooth! I wound up spooning a little bit of coco milk on top, but that was mostly because it looked so pretty, like crème fraîche.
- It's fast! I wrote the recipe knowing it would be easy, but was still shocked the first time I tested it. Start-to-finish including chopping, about 45 minutes.
- It's cheap! Carrots are cheap, you guys.
- The ingredients are almost always in my house already. Aside from picking up some fresh herbs and limes, I can usually always make this without some huge grocery list. Even if you don't stock your fridge and pantry like I do, it's really only about nine ingredients that are mostly found in one section of the store.
- It makes carrots look and taste their best. (Okay, so it sort of looks baby food... but, like, really good baby food. Classy adult baby food.) I've always loved making Thai red curry with sweet potatoes, and this has a similar vibe to it. The sweetness of the carrots is the exact balance you need for the mild curry flavor and the bright lime and herbs.
- It's a natural batch-cook recipe. In my opinion, soup should always be made in bulk (not just when you are cooking for new parents), so I wrote this recipe to serve eight people (or you, eight times). It's easily cut in half if you don't like leftovers, but know I am judging you because leftovers are wonderful.
You can obviously tell by now that I really love this recipe. I hope you guys make it, love it and then immediately plan to make it again.
Paleo Thai Curry Carrot Soup
paleo, whole30, gluten-free, vegan, vegetarian recipe | serves 8
Carrot Soup Ingredients
- coconut oil, ghee or olive oil for sautéing
- 4 lbs carrots, peeled and roughly chopped (about 12 cups)
- 2 medium yellow onions, roughly chopped
- 4-6 garlic cloves, roughly chopped
- 4 T red curry paste
- 8 cups chicken or vegetable stock (two 16 oz. boxes)—more, if desired
- 4 T sunflower butter (or cashew/peanut butter/almond)
- salt, to taste
- crushed red pepper pepper, to taste
- fresh lime zest and juice
- fresh cilantro, chopped
- fresh basil, chopped (Thai basil if you can get it)
- crushed roasted cashews or peanuts (optional)
- a drizzle of honey (optional)
- a drizzle of coconut milk (optional)
- On medium-high heat in a large Dutch oven or stock pot, heat a tablespoon or two of coconut oil, ghee or olive oil.
- Sauté the onions and carrots for about 10 minutes, stirring occasionally so nothing burns (a little caramelization is okay though). Give them a sprinkle of salt too.
- Add the garlic and sauté for another 2 minutes.
- Add the broth and red curry paste, stir to mix thoroughly and bring to a simmer for about 15-20 minutes or until the carrots are tender. While everything is simmering, prep the toppings.
- Carefully transfer the soup into a food processor or blender and blend until smooth. Then add the sunflower butter and blend again until creamy.
- Taste and adjust the seasonings if needed. It's helpful to make yourself a little mini spoonful with some herbs and lime and that'll give you a better indication of the final taste.
- Pour the soup back into the pot and heat up (just in case it cooled too much). Adjust the broth level to your liking.
- Serve each bowl topped with a squeeze of lime juice, some fresh lime zest and chopped cilantro and basil.
- Add extra garnishes like nuts, honey and coconut milk if desired.
- If you like a thinner soup (or are trying to stretch this a little further), stir in extra broth, water or coconut milk.
- If you are going to make this ahead of time and freeze it, leave out the lime and all the garnishes until you're ready to eat. But definitely don't forget the lime and herbs!
If you're into carrots, you're in luck because my fellow food blogger friends are sharing inventive carrot recipes on the Instagram hashtag #24CarrotGoals starting February 7, 2018. Check 'em out there or below!
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Chees
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals