Blended soups are perfect when it’s cold outside. And I especially love soups with a hint of spice to tickle the throat. Not only is this Thai carrot soup simple to make, but it also freezes well, kids love it, and it goes well with one of my favorite foods: toast! Best of all, if you have a bunch of carrots in your fridge, this is a great way to use them up.
When experimenting with Thai recipes your goal is to achieve a balance between sweet, sour, spicy and salty. The sweet in this recipe comes from two ingredients: coconut milk and carrots. The sour comes from lime juice (not only does it add a sour note, it also adds a delicate lime fragrance). The spice is added through the red Thai curry paste. The saltiness in Thai food usually comes from fish sauce, but because I’m keeping this recipe plant-based, I’m using soy sauce instead.
To tickle your nose, I’ve added something special: star anise. Though it’s not essential, I do recommend it for the sweet fragrance; just be sure to remove it before you blend the soup.
Thai Carrot Soup Tips:
–The sweeter your carrots, the sweeter this soup will be. If your carrots are lacking in that department, you can bump up the sweetness at the end with a little sugar; just a touch will do.
–Cook the carrots until you can mash them with the back of a fork, this will make for a smooth soup.
–All Thai curry pastes are all different, with different heat levels. My suggestion is to start this recipe with 1/2 to 1 teaspoon of curry paste. If you find you want more flavor and heat, you can always add more. If you want even more spice, add some chopped red Thai chili. But be careful; those tiny chilies pack a lot of heat.
–The flavor of lime will dissipate with heat, so add it just before you serve it.
–If you don’t have a hand blender, you can use a food processor or traditional blender. Cool the soup first; then blend it in batches until smooth, adding water if necessary.