Creamy Curry Carrot Soup

  • Prep Time
    3 or 4 hours not including Thai chicken stock
  • Cook Time
    2 hours
  • Serving
  • View
  • The inspiration for this soup came from Chrissy Teigen’s “Cravings, Hungry for More,” cookbook (2019).   The addition of a little Madras curry powder seemed natural.  See my cookbook review of Chrissy’s book on this site.  But the lemongrass chicken stock is from Jet Tila’s “101 Asian Dishes You Need To Cook Before You Die” (2017).  His recipes are easy and spot-on in the flavor department.  You do NOT have to use Jet Tila’s Thai Lemongrass Chicken Stock to make this soup.   It’s on page 168 of his cookbook.  But, if you do want to use it, I don’t think Chrissy will mind and here’s how to:  Take a whole chicken, cut into parts or not, and roast it in a large roasting pan at 350 degrees for an hour or so with onions, garlic and lemongrass.  Jet Tila’s recipe doesn’t call for onions.  Mine does.  You don’t need for me to tell you how many onions, right?  A couple of big onions, 2 or 3 cloves of garlic, and a stalk or two of chopped properly trimmed lemongrass.  Then dump your roasted chicken and vegetables into a large stock pot, cover everything with water, and add the galangal (a few TBS minced) and 2 or 3 chopped Thai chilis.  Bring to a low boil once, then lower the heat and simmer for a couple of hours.  I like to let my stock cool in the pot, then pour it into a plastic container and let it sit overnight in the frig. If there is any fat to be skimmed off, you can do it easily the next day.

Look how beautiful and elegant Patrice’s coconut bowls are!

These are the bowls made by my friend at Jamaica Inn — they are real coconuts and the bowls are made by hand.



Carrot Soup


    The base of this delicious soup is a fragrant lemongrass chicken stock. See the recipe for stock in my Clams in Tom Kha Gai Sauce recipe on this site. As a note, I peeled the carrots for this soup but I'm not certain that is necessary. This soup was so velvety and gorgeous and delicious! Even if the idea of carrot soup doesn't sound appetizing, this recipe will change your mind. It has a surprising depth of flavor and is intensely satisfying even as a main course.

    Step 1

    Roughly chop the onions and carrots. Saute in 2 TBS butter or olive oil in a Dutch Oven over medium heat until the onions are very golden, and the carrots are soft. This could take 15 to 30 minutes. Salt and pepper to taste. Add curry powder to taste.

    Step 2

    Add the chicken stock and the coconut milk, the ginger and the lemongrass.

    Step 3

    Bring the soup to a low boil once; reduce heat and simmer with the lid on (leave a crack) for at least one hour.

    Step 4

    Use an immersion blender and puree the soup. Yes, you can do this in your Le Creuset Dutch oven.

    Step 5

    Add the Thai Sweet Chili Sauce and stir.

    Step 6

    Prepare the crispy shallots. Slice one large shallot into thin little "rings." In a small skillet, heat the oil until it is hot enough to sizzle when you sprinkle a little flour in it. Dredge the sliced shallots in flour and fry quickly. Be careful because these will burn easily.

    Step 7

    Serve the soup garnished with crispy fried shallots and chopped cilantro. You can also dot the soup with a hotter spicier chili oil but be careful not to overwhelm the soup with too much heat.

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