Red Curry Carrot and Ginger Soup Recipe

In a large soup pot over medium heat, warm the coconut butter or oil until it shimmers. Add the chopped onion and diced celery and sauté for about 2 minutes, stirring occasionally, until they begin to soften and become translucent. Add the chopped carrots and sweet potato and continue to cook, stirring from time to time, for another 4–6 minutes so the vegetables begin to brown slightly and release their flavors.

Pour in the vegetable stock and the coconut milk. Stir to combine, then add the minced garlic, freshly grated ginger, Thai red curry paste and chili flakes. Bring the mixture to a gentle simmer, then reduce the heat, cover the pot and cook until the carrots and sweet potato are very tender when pierced with a fork, about 12–15 minutes.

Once the vegetables are soft, remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until smooth. If you prefer, carefully transfer the soup in batches to a countertop blender and blend until velvety, then return it to the pot. If the soup is thicker than you like, stir in extra vegetable stock a little at a time until you reach the desired consistency.

Taste and season with salt as needed. Serve hot, garnished with fresh herbs such as cilantro or basil, a drizzle of coconut milk for creaminess, and a sprinkle of additional chili flakes if you enjoy more heat.

Leftovers: Cool the soup to room temperature, then store in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until warm.

Serving suggestions: Pair the soup with a crisp green salad, steamed rice, or crusty bread for dipping. For extra protein, top bowls with roasted chickpeas, a spoonful of cooked lentils, or shredded rotisserie chicken if not keeping the dish vegan.