Velvety, aromatic, and full of warming Thai-inspired flavors, this Creamy Carrot Coconut Soup blends sweet carrots, creamy coconut milk, and zesty spices for a comforting, plant-powered bowl that feels like a hug.
2 Tbsp coconut oil
1 lb carrots, peeled and chopped (approximately 4 large carrots)
1 onion, chopped
½ cup chopped red bell pepper (approximately ½ large pepper)
3 cloves garlic, minced
3 Tbsp Thai red curry paste
4 cups vegetable broth
1 (13.5 oz) can coconut milk
¼ cup dried red lentils
¾ tsp salt
Lime wedges, for serving (optional)
In a large pot or Dutch oven, heat coconut oil over medium heat. Add carrots, onion and bell pepper and saute for 7 minutes. Add garlic and Thai curry paste and saute for an additional minute. Add vegetable broth, coconut milk, red lentils and salt. Bring to a gentle simmer and let cook, stirring occasionally, for 20-25 minutes, or until lentils are cooked through and carrots are tender.
Using an immersion blender, puree the soup in the pot until mostly smooth. Otherwise, let the soup cool slightly and then transfer to a high speed blender (in batches, if necessary) and blend on high until smooth. Season to taste with additional salt, if needed. Serve hot with lime wedges, if desired.
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