Creamy Thai Style Carrot Soup

There is nothing better in fall but to cozy up to a nice bowl of warm soup on a brisk evening.  This creamy Thai style carrot soup I made fits the bill; it’s creamy and a bit spicy to warm you up all over.  The sweetness of the carrots paired with the spicy Thai flavors of the red curry combined with the peanut butter is amazing…why order take out when you can do it yourself.  You will please all your party guests with this vegetarian and vegan soup…serve this in mugs, bowls or you can serve a lot of people at your next party by serving this soup in shot glasses or small juice glasses.

Creamy Thai Style Carrot Soup

serves 6

3 leeks, white and light green ends only, cleaned, trimmed and thinly sliced

2 tablespoons of olive oil

3 cloves of garlic, chopped

1 ½ lbs. of carrots, about 6 cups

3 cups of veggie stock

3 cups of water

1 can of full fat unsweetened coconut milk

½ cup creamy peanut butter

1 teaspoon ground cumin

1 teaspoon ground cardamom

3 tablespoons Thai red curry paste (more or less depending on how spicy you would like it)

*Remember you can always add spices but can’t take them away, so start with a small amount

Directions:

1. In a large pot over medium heat, add olive oil and leeks, sautéing for about 8 minutes, add garlic and sauté for another 3 minutes, stirring occasionally.
2. Add carrots, stock and water and bring to a boil and then turn down to simmer
3. Add cumin, cardamom and Thai red curry paste, cover and simmer for 20 minutes, stirring occasionally
4. Add coconut milk and peanut butter and stir until incorporated and cook for another 10 minutes
5. Check to see if the carrots are very tender, they should be by now.
6. Take off heat and with an immersion blender, puree until very smooth and silky, if too thick, add water, taste and adjust flavor by adding a pinch of salt and pepper to taste.

 

Alternatively you can put the soup in a blender or food processer if you don’t have an emersion blender but be careful with hot liquid and work in small batches until pureed.

Suggested Garnishes: toasted coconut, peanuts, chopped cilantro, fresh lime wedge, a drizzle of Sriracha