Warm up your table with this velvety, aromatic carrot soup infused with coconut milk and a kick of Thai chili sauce. It’s the perfect blend of comfort, spice, and nourishment—bright, bold, and irresistibly creamy.
Why It’s Good for You
This vibrant soup isn’t just delicious—it’s packed with nutrients to fuel your body and soul:
- Carrots are a powerhouse of beta-carotene, which supports healthy vision, glowing skin, and a strong immune system.
- Coconut Milk provides healthy fats, which help you feel satisfied and energized, while adding a creamy, indulgent texture—without dairy!
- Onions bring a dose of antioxidants and natural detoxifying properties.
- Thai Chili Sauce adds a metabolism-boosting kick and can help fight inflammation.
- Broth (chicken or vegetable) is hydrating, low in calories, and brimming with essential minerals.
This soup is naturally gluten-free, and with a quick swap to plant-based butter, it’s dairy-free and vegan-friendly!
Creamy Carrot Soup with a Thai Twist
Course: Soups4
servings30
minutes40
minutes260
kcalIngredients
¼ cup (½ stick) unsalted butter
1 pound carrots, peeled and chopped into small pieces
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
2 cups low-sodium chicken or vegetable broth
1 (13 oz.) can unsweetened coconut milk (shake well before opening)
2 tablespoons Thai-style chili sauce, plus extra for drizzling
A handful of fresh cilantro leaves, for a vibrant garnish
Directions
- Get the Party Started
In a large saucepan, melt the butter over medium-high heat until it’s bubbly and fragrant. Add the carrots and onion, and season them with a pinch of salt and freshly ground black pepper. Sauté, stirring often, until the carrots are golden and tender, about 15–20 minutes. This step builds the soup’s rich, caramelized base—don’t rush it! - Dive into the Flavors
Pour in the broth, coconut milk, and 2 tablespoons of Thai chili sauce. Stir everything together, scraping up any caramelized bits from the bottom of the pan. Bring the mixture to a lively boil, then reduce the heat to low and let it simmer gently. Over the next 40–45 minutes, the flavors will deepen, and the carrots will melt into tender perfection. - Blend It to Bliss
Once the vegetables are super soft, remove the pot from the heat and let the soup cool slightly. Grab your blender (or immersion blender) and purée until silky smooth. If the soup feels a little thick, stir in a splash of water or broth to get your ideal consistency. - Season and Reheat
Return the soup to a clean saucepan and reheat gently over low heat. Taste and adjust with a little extra salt or pepper if needed—you’re the chef here! - Serve with Style
Ladle the soup into bowls and give each one a final flourish: a drizzle of chili sauce for spice and a sprinkle of fresh cilantro for a pop of color. Serve it warm and watch it disappear!