The coconut, Thai spices, and roasted carrots in this vegan Thai Roasted Carrot Soup make it taste great. Its smooth and creamy, and its great for a cozy meal.
Ingredients:
- 1 lb carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can 13
- 5 oz coconut milk
- 3 cups vegetable broth
- 2 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish
Instructions:
Get the oven ready by heating it up to 400F 200C
Put chopped carrots, onion, and garlic in a large bowl and add olive oil
Place the carrots on a baking sheet and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized
Put the roasted vegetables in a blender
Coconut milk, vegetable broth, soy sauce, maple syrup, lime juice, ground ginger, and ground turmeric should all be added
Mix until its creamy and smooth
If you need to, add more vegetable broth to change the consistency
Once the soup is smooth, put it in a pot and heat it over medium-low heat until its warm
Add pepper and salt to taste
Serve hot with fresh cilantro on top
Have fun
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