Thai Carrot Soup
A dairy free, gluten free Thai Carrot soup that tastes just like Pad Thai!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 -6
- 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
- 1/3 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.