In my opinion, carrots have always been an ingredient to accompany something else in a soup. In a pumpkin soup, I’ll add a few carrots for sweetness and flavour, in a minestrone they’re perfect paired with pasta and tomatoes and kidney beans. But I’d never even thought of making a carrot soup. That was until my auntie suggested I create a Thai inspired carrot and coriander soup.
So I read up on said soup and gave it a go. Let me tell you, I’m seriously annoyed at myself for not making this earlier. I almost want to say it trumps pumpkin soup, almost. But I think it’s the combination of curry paste, roasted garlic, fresh ginger, coriander and coconut milk that make this soup sing. It’s so incredibly delicious and I’m already salivating at the thought of eating it for lunch tomorrow.
- 1kg carrots
- 2 medium sized potatoes
- 1 brown onion
- 1 small piece ginger
- 1tbsp vegan butter
- 3 cloves roasted garlic (can substitute for minced garlic if desired)
- 1 can full fat coconut milk
- 2tbsp red curry paste
- 1 bunch coriander
- 1tsp turmeric
- 1tsp red chilli flakes
- 2tbsp nutritional yeast
- Salt and pepper to taste
- Start preparing the vegetables by thinly slicing the onion, grating the ginger and roughly chopping the potatoes and carrots into evenly sized pieces.
- Heat a large pot on the highest setting, add the vegan butter and once melted, sauté onion, garlic and ginger.
- Cut off the end of the coriander bunch, then chop off the stems and add them to the pot. If things are starting to burn, add a splash of water.
- Add the red curry paste and combine well.
- Place the carrots and potato into the pot and stir well to combine.
- Add the turmeric, chilli flakes, coconut milk and 2 cans full of water (reuse the coconut milk can) until the root vegetables are covered.
- Reduce the heat to a simmer and leave the pot, covered, for approximately 40 minutes or until the carrots are softened.
- Add the soup to a blender or use a hand held blender to blend in the pot. Blend until smooth and creamy.
- Add the nutritional yeast, salt and pepper (to your taste) and coriander leaves, and stir to combine.
This soup can be eaten immediately or stored in the fridge or freezer. I served mine with roasted chickpeas and some fresh coriander leaves, but it’d also work great with crusty bread or just as is!