Thai Curry Carrot Soup, a delightful and flavorful dish, not only tantalizes the taste buds but also offers a myriad of health benefits.
This vibrant soup, bursting with the rich aroma of Thai spices and the goodness of carrots, is a nutritional powerhouse that can contribute to overall well-being.
- Nutrient-Rich Carrots and sweet potato: Thai Curry Carrot Soup is centered around the humble yet mighty carrot and sweet potato. Both are an excellent source of beta-carotene, a precursor to vitamin A, which plays a crucial role in maintaining healthy vision, skin, and immune function as well as respiratory heath during the flu season. Additionally, they provide essential nutrients like vitamin K, potassium, and fiber.
- Boosts Immune System: The combination of spices in Thai curry, including garlic, lemongrass, and chili peppers, offers immune-boosting properties. Garlic, in particular, contains allicin, a compound known for its antibacterial and antiviral effects. These ingredients may contribute to fortifying the immune system and supporting the body in its defense against infections.
- Heart-Healthy Ingredients: The use of coconut milk in Thai Curry Carrot Soup not only enhances its creamy texture but also adds a dose of heart-healthy fats. Coconut milk contains medium-chain triglycerides (MCTs), which have been associated with potential cardiovascular benefits, including improved cholesterol levels.
- Weight Management: The soup’s high fiber content, derived from carrots and other vegetables, contributes to a sense of fullness, aiding in weight management. Fiber promotes satiety, reducing the likelihood of overeating and supporting a healthy weight. Also the spicier the soup the more it will raise your metabolism.
- Rich in Antioxidants: The diverse range of vegetables and spices in Thai Curry Carrot Soup provides a spectrum of antioxidants. Antioxidants help combat oxidative stress in the body, which is linked to chronic diseases and the aging process. Regular consumption of antioxidant-rich foods can contribute to long-term health and vitality.
Incorporating Thai Curry Carrot Soup into your regular diet not only satisfies your taste buds with its exquisite flavors but also nourishes your body with an array of health benefits. From supporting immune function to providing essential nutrients, this soup is a wholesome and delicious addition to a well-balanced lifestyle. Embrace the goodness of Thai cuisine and savor the health benefits that come with each spoonful of this delightful soup.
Thai Carrot Soup
Ingredients
- 2 tbsp butter or coconut oil
- 1 yellow onion
- 4 tbsp red Thai curry paste
- 1 lbs carrots
- 1 sweet potato (about 3/4 lb.)
- 3 cups vegetable broth
- 13.5oz can full fat coconut milk
- salt and pepper to taste
Notes
- Dice the onion and add it to a large pot along with the butter (or coconut oil). Sauté the onion until soft and translucent (about 5 minutes).
- Once the onions are soft, add the Thai curry paste and continue to sauté for about a minute more.
- While the onion is sautéing, peel and dice the sweet potato (about 1-inch cubes). Add the sweet potato to the pot after the curry paste has sautéed, and continue to sauté the sweet potatoes while you peel and slice the carrots. Add the carrots to the pot as you slice them.
- Add the vegetable broth to the pot, stir to combine, place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a boil, then turn the heat down to low (or just above low) and allow it to simmer for 30 minutes, stirring occasionally. After 30 minutes the sweet potatoes and carrots should be extremely tender and fall apart as you stir the pot.
- Turn the heat off and remove the pot from the hot stove top to facilitate cooling (to another area on the stove is fine). Add the coconut milk and stir to combine. You can reserve a tablespoon or two of the coconut milk to garnish the finished soup, if desired.
- Use an immersion blender, or allow the soup to cool further and carefully purée in batches using a traditional blender. Once the soup is puréed, give it a taste and add salt or pepper if desired (this will depend largely on the type of broth used). Garnish with fresh cilantro and a drizzle of sriracha, if desired.
