If you’re looking for a staple soup — something tasty but simple and vegetarian but filling — look no farther. This vegetarian coconut carrot curry soup is the answer. And, it will be ready in just 45 minutes!
The key to this recipe is to taste for seasoning. If you’re sensitive to spiciness, you might want to start with just 1 tablespoon of the red curry paste. Or, you might use more of the coconut milk to cut back the spice and add more creaminess. If you prefer your soups less creamy and more acidic, you could add more fresh lime juice. The secret is to start with a little of each seasoning, taste, and then add more if needed. The great thing is, almost all of this tasting and seasoning can happen right at the end, and then you’re ready to serve.
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Cooktop Cove
Vegetarian coconut carrot curry soup
2
15 minutes
30 minutes
45 minutes
2 tablespoons butter
1 tablespoon coconut oil
1 sweet onion, chopped
Salt and pepper to taste
3 carrots, peeled and cut into rounds
1 ½ teaspoons ginger, peeled and grated
2 tablespoons red Thai curry paste
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon ground coriander
2 cups vegetable stock
1 cup unsweetened coconut milk
Juice of 1 lime
2 tablespoons fresh cilantro, torn
Add the butter and coconut oil to a large, heavy-bottomed pot over a medium heat until melted.
Add the chopped onion and a pinch of salt, and sauté for 2-3 minutes, or until the onions just start to soften, then add the carrots, ginger, curry paste, cumin, turmeric and coriander.
Sauté the mixture, stirring regularly, until the vegetables have softened, about 10 minutes. Then, add the vegetable stock, and increase the heat to medium-high to bring the mixture to a boil. Reduce the heat back to medium, and simmer, stirring regularly, for an additional 10-15 minutes.
Once the vegetables have fully softened, use an immersion blender to puree the soup until smooth.
Add the coconut milk ¼ cup at a time, tasting after each addition, until you reach the creaminess and taste you like.
Remove the soup from the heat, stir in the fresh lime juice, and garnish with cilantro. Serve immediately.
