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a photo of Thai Red Curry Carrot Soup

Thai Red Curry Carrot Soup

Soup in an airfryer? Might sound like a crazy idea but this really works, the airfryer does all the work and we simply heat and blend and decorate with some crispy chickpeas, breaded tofu and some chili oil for an incredibly tasty and comforting soup!

Takes 45 minutes

Serves 4

Ingredients
 

Soup

  • 1 kg carrots
  • 1 large onion
  • 3 cloves garlic
  • 1/2 thumb-sized piece fresh ginger
  • 2 tbsp olive oil or coconut oil
  • 2 –3 tbsp Thai red curry paste
  • 1 x 400ml tin full-fat coconut milk
  • 750 ml vegetable stock hot
  • Juice of 1 lime
  • 2 tbsp soy sauce or tamari
  • Salt & black pepper to taste

Crispy Tofu

  • 200 g firm tofu pressed and cubed
  • ½ tsp garlic powder
  • 2 tbsp tamari
  • Pinch salt
  • 1 tbsp corn flour
  • 50 g bread crumbs

Crispy Chickpeas

  • 1 x 400 g tin chickpeas drained, rinsed & dried well
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • Salt

Chilli oil

  • 1 tsp chilli powder
  • 3 tbsp olive oil

Instructions
 

Air-fry the Veg

  • Peel and finely chop the onion, ginger and garlic and finely slice the carrots. Add the carrots, onion, garlic and ginger to a large bowl.
  • Drizzle with the oil, season with a pinch of salt and toss well.
  • Transfer to the air fryer and cook at 180°C for 25 minutes, shaking halfway, until soft and lightly caramelised.
  • Make the toppings

Make the Crispy chickpeas :

  • Drain and rinse the chickpeas. Toss them with the oil, paprika and salt and mix well. Air fry at 190°C for 10–12 minutes, shaking halfway, until golden and crispy.

Cook the Tofu:

  • Rip the tofu up into chunks that are approx 1-2cm cubed. Toss the tofu with the cornflour, pinch of salt and the garlic powder and mix well, next add the tamari and mix well and finally add bread crumbs and mix until coated. Spay with a little oil and air fry at 190°C for 15-20 minutes, shaking halfway, until crunchy.
  • In a small bowl mix together the chilli powder and oil and mix well.

Blend the Soup:

  • Take the soup out ensuring that the carrots are soft. Add the roasted veg to a large pot or bowl.
  • Add the thai red curry paste, coconut milk, vegetable stock, tamari and lime juice.
  • Use an immersion blender to blitz until completely smooth and creamy.
  • Gently heat on the hob for 5–10 minutes, stirring, until hot.
  • Taste and adjust seasoning — add more lime, salt, curry paste or a touch of sweetness if needed.

To Serve:

  • Ladle the hot soup into bowls and top with:
  • Crunchy tofu cubes
  • Spiced chickpeas
  • Fresh coriander
  • Extra coconut milk drizzle
  • A drizzle of chilli oil
  • Lime wedges
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