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.
It works!
Optional:
Throw throw crushed peanuts on top as a garnish in lieu of the coconut flakes.
Happy Monday!
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Thai Carrot Puree
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 8 cups 1x
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Pin RecipeDescription
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.
Ingredients
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
Instructions
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)
- Category: Side Dish
- Method: Puree
- Cuisine: Thai, Fusion
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.
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Danielle Fox says
April 3, 2018 at 2:35 pmI really loved this! The spice was not overpowering and really added a complex flavor to a delicious puree. And such a nice color!
★★★★★
Maury says
April 4, 2018 at 2:49 amThanks Dana! So glad you and Olivia enjoyed it!