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Gluten-Free Paleo Sides and Snacks

Super Simple Thai Curry Soup With Carrots and Coconut Milk

I’m sure I’m not the first person to not be a fan of winter. But to every cloud there lies a silver lining, because I totally love winter food! The soups, the stews, the root veggies…they all just scream comfort to me. Better yet, over the years I’ve learned how take some of my favorite comfort foods and make them much healthier. Today, I’ve got a loaded thai curry soup that’s rich in vitamin A, reduces inflammation, and can even help you burn fat! Carrots, ginger, curry powder, and a hint of coconut milk are all you need to make the perfect pureed winter soup!

thai curry carrot soup retouched

 

The Stars of the Thai Curry Soup Show

Note that this isn’t a traditional Thai curry soup. It’s actually more of a cross between a curry and a soup. I wanted a soup that had all the spice and flavor of Thai food, but was also comforting like a pureed soup. A little more about these ingredients before we get started:

  • Carrots—Everyone talks about sweet potatoes being the ultimate root vegetable, but don’t forget about carrots! Carrots are a very rich source of vitamin A. In my own personal experience, it’s actually vitamin A that leads to youthful, soft skin that radiates from the inside out. Better yet, with most root veggies you can actually get more vitamin A out of them when you cook them on a low heat for a long time. In other words, letting carrots simmer in a soup for an hour or so can yield more vitamin A than eating raw baby carrots with hummus. This isn’t to say you shouldn’t eat carrots raw, but rather a little food for thought 🙂
  • Coconut Milk—I know coconut milk gets a bad rap for its high saturated fat content. But remember that the saturated fat in coconut products is still plant based, meaning this is much better than the saturated fat you could eat in a marbled steak of a piece of cheese the size of your head. Coconut products are known for their fat-burning abilities and their ability to reduce sugar cravings. Still, even though coconut milk is great for you, do yourself a favor and opt for the light version. It still has all the creamy consistency of coconut milk without making your soup excessively high in calories
  • Peanut Butter—Who doesn’t love peanut butter?! Nuts and seeds are fantastic source of monounsaturated fat and can actually help reduce belly fat and fat along your waistline. If you’re a die hard Paleo fan, you can substitute almond butter or even tahini for this recipe. I think a dollop of peanut butter is what brings out the Thai flavors in this soup.
  • Curry Powder—Inflammation has become a huge buzzword in the health and wellness community, and rightfully so. Spices like turmeric and cumin can do wonders for your digestive system and can even help heal your gut if you suffer from IBS, IBD, Colitis, Celiac, etc. Of course, don’t make the food so spicy that you can’t tolerate it! Start with a moderate amount of curry powder and adjust to taste.

A few more tips about this soup before today’s recipe. I know it’s high in fat. Even if this is good fat, it’s still fat. Try to be moderate about the portions of this soup. Perhaps serve it with salad and/or some protein so it’s a more complete and filling meal. Also remember that the more you add water to the soup, the lower in calories each serving will be. Obviously don’t make your soup too runny, but if you think it’s too thick a little water won’t hurt (actually, it could help). Overall, this is a healthy soup loaded with vitamins and healthy fats. As long as you watch your portions, it’s definitely part of a healthy diet.

Print Recipe
Thai Curry Soup with Carrot and Coconut
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Saute onion, garlic, and ginger in coconut oil for 5-7 minutes or until fragrant.
  2. Add carrots and enough water to cook. Let the carrots and water simmer until the carrots are fully cooked and tender. You should be able to pierce them with a fork. Keep adding water as needed to coat the carrots and keep them from sticking to the pot or burning.
  3. When the carrots are tender (about 30-40 minutes), use an immersion blender to puree them. Alternatively, you can pour the mixture into a high speed blender like a Vitamix and puree until smooth. I recommend and personally use this second method.
  4. Pour pureed carrot mixture back into pot. Add coconut milk, peanut butter, curry powder, and hot chili sauce. Add enough water to the consistency you like. This might be more or less than 8 cups, feel free to experiment. Bring soup to a slight bowl, but not so much that the coconut milk will curdle. Garnish with fresh cilantro before serving if desired.
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