Curried Carrot Soup is one of the first recipes I became totally obsessed with trying and perfecting. The two ingredients never sounded like a delicious match to me, but a restaurant near where I worked served it weekly and my curiosity ended up getting the best of me. One spoonful, and I knew I had been wrong. Curry and carrots were born to be together–they are fated mates, obviously. I immediately had to figure out how to make it on my own so I could have it as a staple in my life.
What makes these ingredients such a beautiful match is that the carrots bring their sweetness, and the curry brings the spice. Together, they complement each other to make something unique and dream worthy. It’s a simple recipe (and vegan!), but every ingredient has its place and contributes to the end product.
At the time that I started making this soup, the recipes all called for curry powder. But the regular accessibility to curry paste in grocery stores today meant the soup was worth a try with paste. I liked it even better because the paste gives the soup a real depth of flavor and stands up even more to the vegetables. My version also includes parsnip, which I think adds to the depth of flavor and brings its own ginger-y feel to the party. A swoosh of coconut milk mellows everyone out and finishes off this soup.
But the elephant in the room here is obviously the beautiful bejeweled orange color. So inviting and welcoming. This soup is bound for stardom on your Thanksgiving table–just try to stop it from stealing the entire show!
Curried Carrot and Parsnip Soup
Course: Uncategorized4
servings10
minutes45
minutesIngredients
1 Tbsp extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
2-3 Tbsp red curry paste
1 lb carrots, peeled and diced
1/2 lb parsnips, peeled and diced
4 cups vegetable stock
1 cup coconut milk
Directions
- In a medium sized pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 30 seconds, until fragrant.
- Add the red curry paste and season with a pinch of salt. Let cook until fragrant, about 1 minute.
- Add the carrots and parsnips, and stir. Cook until the carrots are beginning to soften, about 5 minutes. Add the stock and bring to a boil. Reduce to a simmer, and simmer for 25 minutes, uncovered.
- Turn off the heat. Using a hand immersion blender or a stand blender, blend the soup until smooth (if using a stand blender, blend in batches–careful, the ingredients will be hot!).
- Return the soup to the pot and add the coconut milk. Stir to combine. Bring the soup back to a simmer over medium low heat to make sure everything is combined and heated through. Serve with an addition swirl of coconut milk, if desired.
