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Carrot-Thai Curry Soup Recipe by Celina Tio



Woodside members and guests enjoyed a delicious meal and cooking demonstration last night at Collection, Celina Tio’s concept in the Crossroads, 1532 Grand. During the 4 course meal, she demonstrated some simple and healthy recipes, including this spicy carrot soup, to share with our members. This dish was served with pickled shrimp, but they can be substituted or eliminated to keep it a vegan dish if desired. Other substitutions include using beef stock for a richer flavor, or adding other vegetables such as squash or cauliflower. Enjoy!

Carrot-Thai Curry Soup

300 grams carrots, weight after peeling and slicing
50 grams onion, weight after dicing
3.75 cups vegetable stock
4 grams Thai red curry paste, Mae Ploy brand
12 grams salt, kosher
10 grams galangal, may substitute ginger
1 tablespoon grapeseed oil
1 each lime, small, juiced, should be one ounce
1 tablespoon honey, if desired

METHOD: In a sauce pot over medium-high heat, add the grapeseed oil and sweat the onion and carrots for about two minutes. Add the vegetable stock, Thai curry paste, salt and galangal or ginger. Bring to almost a boil then lower heat to medium and cook until carrots are tender. Add the lime juice and puree in a blender on high until smooth. Strain through a fine meshed strainer, if necessary. NUTRITION FACTS Servings: 4 Amount Per Serving Calories: 87 Total Fat: 3.61g Cholesterol: — Sodium: 1215mg Total Carbs: 14.44g Dietary Fiber: 2.79g Sugars: 8.68g Protein: 0.97g 

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