Creamy Carrot Soup with Coconut and Thyme
A velvety smooth, comforting carrot soup infused with fresh thyme and rich coconut milk—perfect for cozy nights and flavorful meals.
Equipment
- 1 Large pot for cooking and blending soup
- 1 Immersion blender or regular blender
Ingredients
Main ingredients
- 1 tablespoon olive oil to get everything sizzling just right
- 1 medium onion chopped fine
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves for herby fresh vibe
- 1 pound carrots peeled and chopped
- 3 cups vegetable broth to bring it all together
- 1 cup creamy coconut milk adds richness
- Salt and pepper to taste
Instructions
Instructions
- Heat olive oil in a large pot over medium heat until it gently sizzles.
- Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and thyme leaves and cook for 1 minute.
- Add chopped carrots and pour in the vegetable broth. Bring to a boil.
- Reduce heat and simmer for about 20 minutes, until carrots are tender.
- Remove from heat and cool slightly. Purée the soup with an immersion blender or in a blender until smooth.
- Stir in coconut milk and season with salt and pepper. Adjust seasoning to taste.
- Return pot to heat briefly to warm through before serving.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days or freeze for later meals. Reheat gently and stir occasionally for best texture.