Easy thai carrot soup
This Easy Thai Carrot Soup combines earthy carrots with aromatic ginger and garlic, all blended smoothly with coconut milk. With a hint of spice from red pepper and zesty lime, it’s both comforting and refreshing.
Cook time 25 min
Prep time 5 min
Ingredients:
1 tsp coconut oil1 onion
2 tbsp ginger root
3 garlic cloves
6 cups carrots
3 cups vegetable broth
1 tbsp coriander leaves
1/4 tsp red pepper (spice)
1.50 cups coconut milk
2 tsp lime juice
Thai cuisine is known for its vibrant flavors and aromatic spices, and this Easy Thai Carrot Soup is no exception. This delightful blend of carrots, ginger, garlic, and coconut milk offers both comfort and a hint of exotic flair, making it a perfect dish for any occasion.
Instructions:
- Chop the onion.
- Mince the ginger root and garlic.
- Peel and chop the carrots.
- Chop coriander leaves.
- In a large pot, heat 1 tsp of coconut oil over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent, about 4-5 minutes.
- Stir in the minced ginger and garlic. Sauté for another minute until fragrant.
- Add the chopped carrots to the pot. Pour in 3 cups of vegetable broth.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.
- Once the carrots are tender, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Stir in the chopped coriander leaves and 1/4 tsp of red pepper.
- Pour in 1.5 cups of coconut milk and stir well.
- Add 2 tsp of lime juice to the soup. Stir to combine.
- Allow the soup to heat through for a few more minutes, but do not let it come to a boil after adding the coconut milk.
- Ladle the soup into bowls. Garnish with extra coriander leaves if desired. Serve hot.
With its rich and creamy texture, infused with the warmth of ginger and the zesty touch of lime, this Easy Thai Carrot Soup is sure to become a household favorite. Its straightforward preparation makes it an ideal choice for both novice and experienced cooks alike.
Easy thai carrot soup FAQ:
You should cook the carrots until they are tender, which takes about 20 minutes after bringing the mixture to a boil and then reducing the heat to a simmer.
Yes, you can freeze leftover Thai carrot soup. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.
You can substitute coconut milk with almond milk or soy milk for a similar texture, but note that the flavor will change. For a creamier consistency, you may blend some silken tofu into the soup.
A large pot with a capacity of at least 4-6 quarts is recommended to accommodate all the ingredients and allow for blending.
To adjust the spice level, you can reduce the amount of red pepper or omit it entirely. If you prefer a spicier soup, consider adding more red pepper or a dash of chili paste.
Tips:
- Ensure the carrots are evenly chopped to facilitate uniform cooking.
- For a smoother texture, use an immersion blender or blend the soup in batches in a standard blender.
- Adjust the red pepper quantity according to your spice preference.
- Garnish with fresh coriander leaves and a drizzle of coconut milk for an added touch of elegance.
- Serve the soup with a slice of crusty bread or a side of steamed rice to make it a more substantial meal.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 4.63g
Carbohydrates 30g
Fiber 8g
Sugar 15g
Fat 22g
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