It seems like forever since I've posted a recipe! We've had family in town and therefore have been eating out a lot. I'm one of those rare people that doesn't really like eating out (I know...who am I?!) I love being able to prepare my own food and eat plant-based, lower-fat meals, which is sometimes hard to do when eating out. It's been so fun being back in the kitchen and I've been experimenting a lot with raw recipes. Lots of smoothies, banana ice cream and colorful salads have been consumed lately and I'm feeling so energetic and fresh! Mmmm...love me some fruits and veggies!
This recipe isn't raw, but it's delicious. I actually tried out a different carrot recipe a couple weeks ago, but over peppered it so couldn't share it with you all. Sad day. This Spicy Thai Carrot Soup is delicious though and so unique! My mom actually sent me a version of this recipe and told me I should veganize it. Yes please!! It's one of my favorite things when people give me recipe suggestions or want me to healthify/veganize recipes.
Let me know if you have any recipes you'd like to see on blog and I'd love to make them!
Like I said, this recipe is so unique and flavorful! Sweet carrots provide the base of this soup and then you've got the creamy coconut milk that helps to balance out the spice from the sriracha. This soup comes together so easily too. All you need is a large pot and a blender and voila! You've got soup!! Okay, okay. Maybe it takes a little more than "voila" to make soup, but you get the picture.
Spicy Thai Carrot Soup
- 2 small onions peeled and chopped
- 2 pounds carrots peeled and sliced
- salt and pepper
- 4 cups vegetable broth
- 1 ½ cups water plus more to thin
- ½-1 cup full fat coconut milk*
- 1.5-2 tablespoon thai style chili sauce**
- Add a little bit of water or non-stick cooking spray to a large pot and add in the chopped onion, carrots and salt and pepper to taste and cook, stirring often, until the vegetables are soft, about 15-20 minutes.
- Stir in the vegetable broth, 1 ½ cup water, coconut milk and sriracha. Bring everything to a boil then reduce the heat to low and allow the vegetables to cook until soft and liquid to reduce a little, about 30 minutes.
- Let the soup cool slightly, then puree in a blender until smooth. Reheat the soup in a pot, adding water if you want a thinner soup and more salt and pepper to taste if necessary. Serve warm with cilantro and more hot sauce.
**I used Sriracha for my thay style chili sauce. Start with 1 tablespoon of chili sauce and increase until your desired spiciness. Leftovers can be frozen or stored in an air tight container in the refrigerator for a few days.
I made this soup this week. I cut the recipe in half because there sre only two of us these days. Next time, which will be soon, I will double the recipe. The soup was so full of flavor with a lovely consistency, We really enjoyed it. Thanks so much for this easy, quick & delicious recipe.
Faith VanderMolen says
Oh yay! So glad to hear you enjoyed it so much Gayle! Thanks for letting me know!
I made this for dinner last night, and it was delicious! For us, 1 TBSP of Sriracha was perfect to give it heat but not burn our mouths. I'm a bit of a weenie when it comes to spice, so ... YMMV. I will definitely keep this recipe in the rotation!
Hi Miranda! I'm so glad you enjoyed this recipe and that you'll be making it again! Thanks so much for sharing!
Leigha @ The Yooper Girl says
YUM!! The first few days after I got my braces I was really craving a carrot soup... so I made one. Only it was more like a roasted carrot smoothie and one of the most disgusting things to come out of my kitchen... seriously, garlic/olive oil roasted carrots mixed with almond milk, coconut oil, and maple syrup. Not a yummy meal hahaha! This sounds and looks much better!
Oh man! Sad day! I hate when recipes bomb. I hope you found some other soup to eat that day!!
Woot Woot!! Glad you liked it giggles:)
I love this recipe!! It's so easy and delicious and nutritious. Thanks for thinking up creative ways to eat the veggies Faith!
Liv @ Healthy Liv says
I actually prefer eating in, too! (besides having to do the dishes haha.) But in college, eating out becomes pretty necessary because even if I wanted to cook all the time, I'd miss out on social time with friends! So I end up doing both, but I'm sure when I have my own house and kitchen, I'll mostly just cook because I love it anyway 🙂
College life is definitely different than post-college...it's all about being with friends which is fun! Yeah, having a husband is good for dish duty too;)