Curried Carrot Ginger Soup (V)

Serves 2 to 3


  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 4 garlic cloves, finely chopped
  • ¼ teaspoon sea salt
  • 1 tablespoon Thai & True Prik-King Curry Paste 
  • 1 pound of carrots, peeled and cut into 1-inch chunks
  • 1 tablespoon fresh ginger, grated
  • 3 cups vegetable broth
  • ½ cup coconut milk, plus more for garnish
  • Microgreens, for garnish


  1. Heat the olive oil in a large soup pot over medium heat. When the oil is hot, add the onion and garlic. Season with salt and saute for 5 minutes, until the onion is soft.
  2. Add the Thai & True Prik-King Curry Paste to the pot and stir to combine with the onion and garlic. 
  3. Add the carrots and ginger to the pot, stirring to coat the carrots in the curry paste. Continue to cook for 6 or 7 minutes, stirring frequently.
  4. Pour the vegetable broth into the pot and bring the soup to a boil. Cover the pot partially and lower the heat to maintain a simmer for 30 minutes. When done, the carrots will be very tender.
  5. Allow the soup to cool slightly before ladling it into a blender. Blend in batches if needed until the soup is very smooth.
  6. Pour the soup back into the pot and return to low heat. Drizzle in the coconut milk and add more broth if needed until the soup reaches your desired consistency. Taste and adjust the salt as needed.
  7. Divide the Curried Carrot Ginger Soup between bowls and garnish with microgreens.