I’m just gonna say it, this Thai Carrot Soup may be one of my favorite soups that I have ever made. And I loooove making me some soups! As soon as Fall hits, I’m on it. I’m a little ahead of the game this year, but the weather is starting to cool down a bit as it was a chilly 84* today. 😉
I came up with this soup this morning while I was trying to clear out our fridge. Every couple of weeks at Costco we buy a giant bag of organic baby carrots but we never finish that dang bag! Never, ever, ever, never have. Don’t get me wrong, we eat them and the girls love them for snacks but there are just so.many.carrots! They usually end up in the compost. So today as our groceries are running low before my next big grocery trip, I decided to make use of the sad carrots awaiting their demise. It’s safe to say that after today, I’m pretty sure we’ll finally be finishing that giant bag of carrots each time. 🙂
Once I decided I wanted to make carrot soup, I didn’t want to make *just* carrot soup because, quite honestly, it reminds me of baby food. I wanted a bit more complexity to the flavors. I had coconut milk on hand and my mind started turning and ended up on Thai. The final result was more than I had hoped for. One of my favorite dishes before was always Pad Thai, and the flavors in there are pretty close. So if you love Pad Thai, you will love this!
I’m a self professed spice queen. And while I like to put hot sauce on any and everything, I kept this soup mild because I wanted to be able to give it to the kiddos. There is some garlic chili paste in it, but it’s not enough to add heat. If you want more heat, then by all means add away. I ended up garnishing mine with additional chili paste. As far as a chili paste that doesn’t have added ingredients like preservatives and sugar, Plaid & Paleo has a great one here.
Final tip. Once I had all of the ingredients into the pot, I gave it one final quick “whirr” with the immersion blender to incorporate and blend everything evenly. If you don’t have an immersion blender, no worries it will still be great!
If you’re looking for another popular vegetables based soup on my blog, I recommend you try my Roasted Cauliflower Soup with Bacon + Thyme. That one is another great way to sneak a load of veggies into a flavorful bowl of soup.
- 1 sweet onion quartered & roughly chopped
- 6 cloves of garlic peeled
- 2 lbs. baby carrots
- 1 tsp. turmeric
- 2 tsp. smoked paprika
- 1 tsp. corriander
- 1 tsp. ground ginger
- 1 tsp. salt
- olive oil to drizzle
- honey to drizzle (omit for Whole30)
- 4 C. chicken or vegetable broth
- 1 can full fat coconut milk
- 1 C. crunchy almond butter (Trader Joe's is fantastic)
- 1 Tbsp. chili garlic paste (more for additional heat)
- ⅓ C. chopped cilantro + extra to top / garnish
- Preheat oven to 400*
- In a large bowl, combine carrots, onions, garlic, turmeric, smoked paprika, corriander, ginger and salt
- Add olive oil and toss to coat
- In large roasting pans (I needed two) spread mix evenly in one layer
- Drizzle layer of carrots with a bit of honey (omit for Whole30)
- Roast for 40 minutes, tossing vegetable about halfway through
- In a high powered blender, add roasted carrots and onion / garlic along with 2 C. broth
- Blend until desired consistency, it should be fairly smooth. (If your blender doesn't get it smooth enough for your liking, feel free to use an immersion blender once you transfer mixture to pot).
- Transfer mixture into a large pot and add remaining chicken broth, coconut milk and chili paste.
- Once the mixture is fully combined, add cilantro and almond butter.
- Stir until almond butter is completely incorporated.
- Simmer for 10-15 minutes stirring occasionally.
- If needed, salt and pepper to taste.
- Serve and garnish with any or all of the following: a dollop of coconut milk, almond butter, cilantro and chili paste.