Thai Carrot & Coconut Soup Recipe Vegan Easy cooking

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

lemongrass

🥗Healthier: lime zest

💰Cheaper: lemon juice

Lime zest provides similar citrus notes.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with a different flavor profile.

Heat olive oil in a pan over high heat.

Add chopped onions, split lemongrass, crushed lime leaves, chopped garlic, and chopped ginger to the pan.

Cook for a couple of minutes until fragrant.

Add chopped potatoes and carrots to the pan.

Season with salt and black pepper, and add chopped celery.

Sweat the mixture for about five minutes, stirring occasionally.

Add a touch of water and cover the pan, reducing heat to medium.

Cook for 8 to 10 minutes, stirring occasionally.

Add coconut milk and split red chili to the pan.

Simmer for about 10 to 12 minutes until vegetables are soft.

Remove lemongrass and lime leaves from the soup.

Use an immersion blender to blend the soup until smooth, adjusting thickness with water if necessary.

Add more salt to taste before serving.

Drizzle sesame oil on top and garnish with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens