I’ve been making variations of this Thai Carrot Puree for years. The sweet, coconut, slightly spicy puree is very smooth and complex, and its only 6 ingredients. It’s a dish that goes fantastic with chicken, shrimp, steak, or other veggies as a base.
Did I mention the puree itself is vegan?
Puree or soup!
The foundation is onions, carrots, both of which are super aromatic and carry a lot of flavor. They are cooked in coconut milk, and finished in the food processor. Traditionally, you would use butter to enrich it and add a velvety smooth texture- after all, butter and carrots are a classic combination.
But for a healthier approach, coconut milk, and even a little coconut cream work just as well, complementing the carrot flavor with a more tropical feel.
Fun fact! This puree translates well to a thai carrot soup! And the only thing that needs to be added is more coconut milk. I’ve made this in the Vitamix (<- affiliate link) for my grandparents and clients who have soft food diet requirements. They love it.
Fusion dishes like this one, where you take a traditional french preparation like carrot puree, and substitute ingredients in this case coconut milk, and add chiles, bring out a completely new experience for dinner.
Throw throw crushed peanuts on top as a garnish in lieu of the coconut flakes.
This Thai Carrot Puree recipe is all sweet, coconut, and slightly spicy. When you taste it it’s very smooth and complex, and its only 6 ingredients. It’s a dish that goes fantastic with chicken, shrimp, steak, or other veggies as a base.
2 Cups of Carrots Peeled and boiled
2 onions sliced thin
1 cup Coconut Milk
2 cloves garlic
1/3 cup honey
1 tsp chili flakes
Salt and Pepper to taste
Saute the carrots and onions in a pot until the onions are caramelized. Cover with water and simmer until the carrots are fork tender.
Drain the water and puree the carrots and onions in a food processor with coconut milk until smooth. Add honey and chili flakes to taste.
(Optional: add a tbsp of lemon juice for freshness)
Keywords: thai Carrot Puree, Soup, Carrot,
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A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.