Coconut Curry and Grilled Carrot Soup

Coconut Curry and Grilled Carrot Soup

Beautiful grilled carrots plus coconut and thai green curry weave into a deeply flavored, silky smooth, flavor bomb! Finished with cilantro, sesame seeds, and a quick squeeze of lemon, brilliant!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Ian Wickman

Ingredients

Grilled Carrots

  • 1 bunch carrots (8-9 medium sized carrots)
  • 1 tsp olive oil

Coconut Curry and Grilled Carrot Soup

  • 1 1/2 cups coconut milk (1 can)
  • 1/2 cup vegetable stock
  • 1/2 cup water
  • 1 tsp Thai green curry paste

Finish

  • 1/4 cup cilantro, chopped
  • 1 tsp sesame seeds
  • 1/2 each lemon, cut into 4 wedges

Instructions

Grilled Carrots

  • Get your grill nice and hot with direct and indirect heating areas.
  • Rinse your carrots and cut the tops off. Drizzle with oil and salt and rub to coat.
  • Place the carrots on the grill over direct heat. Sear them until they get a nice bit of char, about 1 – 2 minutes. Roll them and continue searing until all side have a nice bit of char, another 2 – 3 minutes.
  • Move to indirect heat and continue cooking until cooked through about 4 – 6 minutes and remove from heat.

Coconut Curry and Grilled Carrot Soup

  • Roughly chop carrots and add to a small pot over low heat. Add coconut milk, stock, water, and curry paste to the pot and stir regularly until combined and simmering.
  • Pour entire contents of the pan into a blender and blend until smooth, 2 minutes or so. May require adding a bit more hot water/stock if the soup is too thick. Season with salt to taste.

Finish

  • Pour soup into bowls and sprinkle with cilantro, sesame seeds, and serve with a wedge of lemon. Enjoy!

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