Creamy Thai Carrot Soup with Lite Coconut Milk - Plant Based Cooking

Name: Creamy Thai Carrot Soup with Lite Coconut Milk - Plant Based Cooking
Ingredients: 1 medium yellow onion (chopped); 1 tbsp fresh ginger (peeled and grated ); 1 tbsp thai red curry paste (add more to taste – can be foundthe Asian section of the store); 2 cloves garlic (peeled and chopped); 1 lb carrots (sliced (about 4 large)); 3 cups homemade vegetable broth; 1 can light canned coconut milk (13.5-ounce); OR 1 tsp coconut extract (mixed with 1 1/2 cups non-dairy milk); 1-2 tbsp lime juice (or lemon); 2 tbsp fresh thymes leaves (or cilantro minced ); 3/4 tsp salt ((optional))

www.plantbasedcooking.com

This Creamy Thai carrot soup made with a coconut curry vegetable broth and lite coconut milk smells so delightful you'll have to resist eating it all in one sitting.

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

Share this recipe:

Ingredients

1 medium yellow onion (chopped)
1 tbsp fresh ginger (peeled and grated )
1 tbsp thai red curry paste (add more to taste – can be foundthe Asian section of the store)
2 cloves garlic (peeled and chopped)
1 lb carrots (sliced (about 4 large))
3 cups homemade vegetable broth
1 can light canned coconut milk (13.5-ounce)
OR 1 tsp coconut extract (mixed with 1 1/2 cups non-dairy milk)
1-2 tbsp lime juice (or lemon)
2 tbsp fresh thymes leaves (or cilantro minced )
3/4 tsp salt ((optional))