Every October I am obsessed with the Thai Carrot Soup at Whole Foods and eagerly await its return when the first cold front hits Texas. Since it is too expensive to buy every day, I decided to embark on my own recipe that I can whip up at home. This creamy, warm, filling soup will be a staple for fall and winter in my house.
P.S. Over the weekend I am going to try pumpkin and apple in place of the carrots and potato (wish me luck). This is one soup I could literally eat every day from October to February.
Thai Carrot Soup
1 T olive oil
1 yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons grated fresh ginger
2 tsp. red curry paste, or more to taste
3 tsp. light brown sugar
Sea Salt to taste (couple of pinches)
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
3 cups chicken broth
1 (14-ounce) can full-fat coconut milk
Black pepper to taste
1/4 cup chopped fresh cilantro
Crème fraîche or sour cream to garnish
Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Drop-in carrots, sweet potatoes and cook 5 minutes until tender. Then add broth and coconut milk and bring to a boil. Reduce heat and simmer until carrots and potatoes are tender, 20 to 25 minutes. Puree with an immersion blender until smooth. Add black pepper and salt to taste.
Garnish with fresh cilantro and a drizzle of crème fraîche.
You can make those cute hearts by putting a dollop in and dragging a toothpick through it. You could also garnish with toasted walnuts or pumpkin seeds.
Preparation time: about 35 minutes
Adapted from Whole Foods Market Recipe