Thai-Inspired Carrot Soup

How to Make

1. 1

   Mince the garlic, the white part of the spring onion, and onion. To a pot, heat olive oil or neutral cooking oil and sauté the onion until softened.

2. 2

   Chop carrots and parsnip into pieces and add them to the pot. Let them sauté with the onion for a couple of minutes.

3. 3

   Add red curry paste. Alternatively, use the desired amount of sriracha.

4. 4

   Add vegetable bouillon and water, then bring it to a boil. Let the vegetables simmer for 20 minutes, stirring occasionally.

5. 5

   Add coconut milk and use an immersion blender to blend the soup until smooth.

6. 6

   Season with salt and pepper. Top the soup with fresh flat-leaf parsley before serving. Fresh cilantro also pairs well with this soup.

7. 7

   Optionally, serve the soup with good bread. It's delicious to toast a slice in a pan with oil, butter, garlic, and salt.

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