Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon peanut oil ((or another high-heat oil))
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 3 tablespoons red curry paste ((or to taste))
  • 1 1/2 pounds chopped carrots
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 2 cups vegetable broth, (plus more as needed)
  • 1 tablespoon lime juice, (or to taste)
  • Toppings of choice, (such as chopped peanuts and cilantro)

Instruction

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
  • Stir in the garlic and curry paste. Cook everything for another 1 to 2 minutes, until the mixture becomes very fragrant.
  • Stir in the carrots, coconut milk, and 2 cups of broth. Raise the heat and bring the liquid to a boil.
  • Lower the heat and simmer the soup for 15 to 20 minutes, until the carrots are soft.
  • Blend the soup either using an immersion blender or by transferring it to a blender (in batches if needed). Use caution when blending hot liquids.
  • Return the soup to the pot if you removed it. Thin the soup with additional broth or water if desired. Season the soup with lime juice and salt to taste.
  • Reheat the soup if it cooled down too much.
  • Ladle the soup into bowls and serve.