Thai Carrot Soup

Sometimes soups need an unexpected kick in the pants, like with some red thai paste.

I use Thai Kitchen's Red Curry Sauce. The ingredients are simple, nothing fancy: chili, garlic, lemon grass, galangal, salt, rhizome, onion, pepper, lime and peanut oil. For that umami, savory taste, I like to use Red Boat Fish Sauce. Again, the ingredients are simple: wild-caught black anchovy and salt, then slow-aged in wooden barrels.


Thai Carrot Soup

Prep time:  5 mins

Cook time:  35 mins

Total time:  40 mins



  1. In a Dutch oven (or large pot), melt ghee (or butter) over medium heat. Saute onion, red curry paste, ginger, garlic and salt & pepper until onion is soft and translucent, a few minutes.
  2. Add cubed sweet potato, carrots, water (or broth) and coconut milk. Cover and simmer over low heat for 20-30 minutes, until carrots are tender.
  3. Remove Dutch oven from heat. Add fish sauce.
  4. Using an immersion blender, blend ingredients until smooth. Garnish as you like!