Easy thai carrot soup

Discover the flavors of Thailand with this easy Thai carrot soup recipe! Made with fresh carrots, aromatic ginger, garlic, and coconut milk, this creamy and delicious soup is perfect for a cozy meal. Add a burst of freshness with coriander leaves and a hint of spice with red pepper, all balanced with a splash of lime juice. Ready in no time, this vegan and gluten-free soup is both nourishing and flavorful. Perfect for any day of the week!

  • 29 Jan 2025
  • Cook time 25 min
  • Prep time 5 min
  • 4 Servings
  • 10 Ingredients

Easy thai carrot soup

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.

Ingredients:

1 tsp coconut oil
4.50g
1 onion
110g
2 tbsp ginger root
12g
3 garlic cloves
9g
6 cups carrots
770g
3 cups vegetable broth
720g
1 tbsp coriander leaves
3g
1/4 tsp red pepper (spice)
0.45g
1.50 cups coconut milk
340g
2 tsp lime juice
10g

Instructions:

1. Prep Work:
- Chop the onion.
- Mince the ginger root and garlic.
- Peel and chop the carrots.
- Chop coriander leaves.
2. Heat the Oil:
- In a large pot, heat 1 tsp of coconut oil over medium heat.
3. Cook the Onion:
- Add the chopped onion to the pot and sauté until it becomes translucent, about 4-5 minutes.
4. Add Ginger and Garlic:
- Stir in the minced ginger and garlic. Sauté for another minute until fragrant.
5. Add Carrots and Broth:
- 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.
6. Blend the Soup:
- 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.
7. Season the Soup:
- Stir in the chopped coriander leaves and 1/4 tsp of red pepper.
8. Add Coconut Milk:
- Pour in 1.5 cups of coconut milk and stir well.
9. Add Lime Juice:
- Add 2 tsp of lime juice to the soup. Stir to combine.
10. Heat Through:
- 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.
11. Serve:
- Ladle the soup into bowls. Garnish with extra coriander leaves if desired. Serve hot.

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.

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.

Nutrition Facts
Serving Size490 grams
Energy
Calories 310kcal15%
Protein
Protein 4.63g3%
Carbohydrates
Carbohydrates 30g8%
Fiber 8g21%
Sugar 15g15%
Fat
Fat 22g26%
Saturated 18g63%
Cholesterol 0.00mg-
Vitamins
Vitamin A 1630ug181%
Choline 27mg5%
Vitamin B1 0.21mg17%
Vitamin B2 0.16mg13%
Vitamin B3 2.82mg18%
Vitamin B6 0.38mg22%
Vitamin B9 54ug14%
Vitamin B12 0.00ug0%
Vitamin C 18mg20%
Vitamin E 1.47mg10%
Vitamin K 30ug24%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.35mg39%
Iron, Fe 2.23mg20%
Magnesium, Mg 60mg15%
Phosphorus, P 170mg14%
Potassium, K 950mg28%
Selenium, Se 6ug10%
Sodium, Na 680mg45%
Zinc, Zn 1.18mg11%
Water
Water 430g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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