Thai Carrot and Sweet Pepper Coconut Soup
A vibrant and creamy soup combining sweet carrots and peppers with rich coconut milk, topped with zesty cilantro pesto.
Ingredients
Main Ingredients
- 2 cups carrots, chopped Use fresh carrots for best flavor.
- 1 cup sweet bell peppers (any color), chopped Any color bell peppers can be used.
- 1 can coconut milk 14 oz can.
- 2 cups vegetable broth Low sodium preferred.
- 1 tablespoon ginger, minced Fresh ginger recommended.
- 3 cloves garlic, minced Fresh garlic preferred.
- 1 tablespoon soy sauce or tamari For gluten-free option, use tamari.
- 1 tablespoon lime juice Freshly squeezed lime juice enhances flavor.
- Salt and pepper to taste Adjust according to preference.
- Fresh cilantro, for garnish Adds freshness and color.
Instructions
Preparation
- In a large pot over medium heat, add a splash of water and toss in the chopped carrots, sweet peppers, garlic, and ginger. Sauté until the vegetables soften and become fragrant, about 5-7 minutes.
Cooking
- Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
- Lower the heat and let the soup simmer uncovered for about 15 minutes, until the carrots are tender.
- Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, but be cautious with the hot liquid!
- Stir in the soy sauce (or tamari), lime juice, and season with salt and pepper to taste.
- Ladle your soup into bowls and garnish with fresh cilantro. A drizzle of cilantro pesto can add that extra level of flavor!
Notes
Add red pepper flakes for heat if desired. Use fresh ginger and garlic for best flavor. Don’t skip the cilantro pesto garnish for added freshness. Store leftovers in an airtight container in the refrigerator for 3-4 days.