Slow Cooker Thai Curry Carrot Soup

Slow Cooker Red Curry Carrot Soup - super easy, nutritious, vegan, paleo, whole30 soup perfect for the cooler months! Foody First

A super cozy, and perfectly spiced Thai curry carrot soup! Naturally gluten and dairy free, super comforting, and warming. Exactly what you need on a cool evening!

The perfect soup to add to your #soupseason repertoire and beyond easy to make. You don’t even have to peel your carrots or mince your garlic, so it takes only about 5 minutes to prep. The red curry paste adds a delicious flavour and paired with the creaminess of the coconut milk it’s the perfect comfort food! I wouldn’t say it’s “spicy”, but start with 1Tbs of curry paste and add more if you like (my sweet spot was 2Tbs).

And for those that have people in their lives that just really can’t stand carrots, like my husband who strongly dislikes carrots… well he ate his bowl of soup in 2 minutes flat, so I’d call that a SUCCESS!

Slow Cooker Thai Curry Carrot Soup

Serves 6-8 // Vegan, Refined Sugar-Free, No Sugar Added, Vegetarian, Gluten Free, Dairy Free, Paleo, Whole30

INGREDIENTS:

  • 1 yellow onion, peeled, chopped

  • 3 garlic cloves, peeled, left whole

  • 10 large carrots (about 1700g, just over 3.5lbs), unpeeled and very roughly chopped

  • 2-3 cups of broth (more as needed)

  • 1/4 cup creamy almond butter (or peanut butter or sunflower seed butter)

  • 1 tsp salt

  • 1-2 Tbs red curry paste

  • 1 can (14oz/400ml) coconut milk

Optional pictured toppings:

  • Cilantro

  • Nuts/seeds

  • Coconut milk drizzle

  • Almond butter

DIRECTIONS:

  1. Slow Cooker: Place everything in slow cooker except coconut milk and almond butter (or other nut/seed butter). Start with 2 cups of broth and 1 Tbs curry paste. Let cook for 4 hours on high or 6 hours on low. Once done add almond butter and coconut milk and blend with immersion blender or do in batches in a blender. Can add more broth to thin it out as much as you want. Add more curry paste to taste.

  2. Stovetop: sauté the onion and garlic in a bit of oil until softened. Add carrots, 2 cups of broth, salt, 1 Tbs curry paste, and coconut milk and simmer until the carrots are softened. Add almond butter (or nut/seed butter of choice). Blend with immersion blender or do in batches in blender. Add more broth and curry paste to texture/taste preference. 

  3. To serve: Top with toppings of choice. Enjoy!

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Adapted from Pinch of Yum!