Padma Lakshmi’s Thai Carrot Soup with Coconut Milk

Ingredients

• 1 tbsp cooking oil
• 2 cups carrots, peeled and cut into 1/2 inch dice
• 1 1/2 cups pumpkin, peeled and cut into 1/2 inch dice or 14oz can of pumpkin puree
• 14 oz coconut milk
• 4 cups vegetable or chicken broth
• 1 tbsp Thai red curry paste
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1/2 tsp salt
• 1/2 tsp Pepper
• 1/4 tsp cumin
• 1/4 cup shredded coconut run through a food processor, or 2 tbsp desiccated coconut
• 1 fresh cilantro leaves, for garnish
• Sour cream, for garnish

Instructions

1. In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin (if using) and stir to coat with oil. Cover pot, reduce heat to medium-low, and allow to cook for about 10 minutes, stirring a few times to make sure they don’t stick. You don’t want them to brown. Reduce heat if necessary. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later)
2. Remove lid. Add garlic, Thai curry, salt, pepper, cumin, and ginger to the pot.
3. Stir and cook for 2 minutes. Add chicken or veggie stock, canned pumpkin (if using), coconut milk, and shredded coconut.
4. Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender.
5. Puree with an immersion blender or in small batches in a blender.
6. Taste, and season with more salt and pepper, as necessary.
7. Serve, garnished with a dollop of sour cream and fresh cilantro leaves.

Recipe Notes and Variations

• We recommend serving this delicious Thai Carrot Soup with a crusty loaf of bread and Padma’s Kale Salad with Peach Vinaigrette.
• One of the great things about this recipe is you can blend it to your preferred creaminess. If you want a heartier texture, simply save a scoop or two of the unblended carrot mixture to add in at the end.