Recipe :: Thai Carrot Soup

March 11, 2013


We discovered this tasty soup as part of the Clean program which we ended up doing for about seven days. I wasn’t super excited about the soup recipes they included in the book so did some research for vegan recipes on my own and found this one through Pinterest.

To see the recipe read on or CLICK HERE to read the recipe on the PETA site.

1 T. Olive Oil
2 t. curry powder
1 clove garlic, minced
1/2 medium onion, diced
1 medium bay leaf
1 lb. carrots, peeled and sliced
2 c. vegetable broth
1 c. coconut milk
1/4 c. chopped basil plus more for garnish
Salt & Pepper, to taste

Heat the olive oil over medium heat, add the curry and garlic, and toast about 30 seconds. Add the onions and saute until translucent.

Add the bay leaf, carrots, and broth. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the carrots are soft, about 20 minutes. Discard bay leaf.

Place the mixture in a blender and process until smooth. Slowly add the coconut milk, blending until very smooth.

Pour into a clean pot and return to the stove over medium heat. Add the chopped basil and season with salt and pepper.


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