Thai Carrot Soup

This is one of my go-to soups that is also a crowd pleaser for my guests!  It is so simple to make, yet so flavorful.  You can have this soup hot and ready on the dinner table in under an hour.  It freezes well and since its dairy free and lasts for a week in the fridge...yay for leftovers!

Chop the yellow onion and garlic cloves and add to a large pot with a little oil (i used EVOO) over medium-low heat. Cook until tender and translucent, make sure to avoid browning them.  It should take approximately 5-6 minutes for them to soften.

Add the chopped carrots to the pot, bringing the heat up to medium.  Stir for an additional 2-3 minutes.

Add the spices to the pot one at a time.  Here is where you can alter the recipe to your families liking.   Do you all like spicy food? Mild? Are you preparing any of this for your baby for a purée?  

(I forgot to add cinnamon to the picture..whoopsies!)

Add the dry spices to the pot and continue to stir.  You will get a paste like consistency, and don't worry, that is how it should look!  Continue to stir until all the spices are added.  The pot should look something like this...

If you follow the same amounts as listed below (in the ingredients section) in regard to the spices, the soup has a nice little kick but isn't too spicy.  If you want a more mild alternative, decrease the turmeric, paprika and make sure you are using a sweet curry (no heat).  If you are making a baby purée before the soup, omit the cumin, turmeric, and paprika.  You can add these back in once you take the baby purée portion out.  

Once you've added all the spices, stir the pot for 2-3 minutes until the flavors are well distributed.  Add 4 cups (32 oz) vegetable stock (if you want the soup to be vegan) or chicken stock, turn the heat up to medium high, cover and let it come to a light boil for 20-25 minutes or until the carrots are soft.

Turn the stove off, uncover and let the carrot mixture cool for 15-20 minutes.  If you have an emergen  blender you can use that sooner to purée just be careful for hot splashes.  If you are using a standard blender, (which I used) wait until it cools before transferring it.  

It will be very thick so don't be alarmed, we are adding more liquids next!  This is where you would take the babies potion out and then add the remaining spices.  Transfer the rest back to the pot, turn on medium to low heat and add the can of coconut milk. I taste the soup before I add my salt and pepper to see how much is needed.   It still might be a little thick depending on how many carrots you used so feel free to add more stock (up to 2 cups) to thin out until you get the desired consistency.  

I topped mine shown here with homemade kale chips, but you can add whatever you have at home, or eat it plain.  The soup itself is so flavorful it doesn't need anything!  

INGREDIENTS

1 medium yellow onion chopped

3 garlic cloves chopped

15-20 medium sized organic carrots

1/2 tsp thyme

1/2 tsp turmeric (more for heat, less for mild)

2 tsp cumin

2 tbsp sweet curry (or regular curry to add heat)

1/4 tsp freshly grated nutmeg

1/4 tsp cinnamon 

1/4 tsp paprika

1 tsp salt

1 tsp pepper

4-6 cups Stock (vegetable or chicken)

1 can full fat coconut milk

I served a side of these homemade Whole Wheat Parmesan Garlic Knots with the soup.  They were great dippers!!

From my family to yours...We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!