I love coconut milk. I love the creaminess and sweetness it gives to Thai food. This recipe is packed with hearty carrots and sweet coconut milk. It’s so simple, yet so delicious. It will taste complicated and expensive but this comfort soup is simple and budget friendly.
1/4 c. (or 1/2 stick) vegan “butter”
2 lb carrots, peeled and chopped
1 large onion, diced
12 ounces of vegan “chicken” broth or veggie broth
1 16.9 oz carton of coconut milk (don’t use lite)
2 oz of Thai red curry paste (or more if you like it spicy)
Saute the carrots and onions in “butter” over medium heat. Cook until the carrots are tender. Add the broth and reduce the heat to a simmer until the carrots are really soft. (I used a stainless steel pot so I can just do it all in one pot.) Remove from the heat and puree with your immersion blender. Puree until smooth. Stir in the Thai red curry paste and coconut milk until everything is incorporated (this will lighten the intense orange color). Pour the soup into bowls and top with cilantro.
This freezes beautifully. Serves 6.