Easy Thai-Inspired Carrot Soup
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Easy Thai-Inspired Carrot Soup might be a recipe you should try. One serving contains 274 calories, 3g of protein, and 21g of fat. This recipe serves 6 and costs $1.39 per serving. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is brought to you by The Corner Kitchen. A couple people made this recipe, and 15 would say it hit the spot. It works well as a reasonably priced soup. Head to the store and pick up canned coconut milk, onion, fresh cilantro, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 55%. Similar recipes include Thai-Inspired Tilapia With Carrot Salad, Thai-Inspired Light and Easy Lettuce Wraps, and Thai inspired fish roe soup.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 60 minutes
Ingredients:
1 13.5-ounce can coconut milk
2 pounds carrots, peeled & chopped
2 tablespoons coconut oil
fresh cilantro, for garnish
3 cloves garlic, minced
2 tablespoons finely chopped ginger
1 medium onion, diced
salt & pepper
2 tablespoons red Thai curry paste
4 cups chicken or vegetable stock
Equipment:
dutch oven
immersion blender
blender
bowl
Cooking instruction summary:
Heat the coconut oil over medium heat in a Dutch oven or heavy-bottomed pot. Add the onion, carrots, ginger and garlic. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir to coat the vegetables with the oil. Cook, stirring occasionally, until the carrots start to soften, about 20 minutes.Stir in the red Thai chili paste and cook for 1 minute. Add the coconut milk and stock. Bring to a boil, then reduce the heat and simmer until the carrot are soft, about 40 minutes.Use an immersion blender to puree the soup until it's smooth. Alternatively, transfer the soup to a standard blender, working in batches if necessary, and puree until smooth, then return the soup to the hot.Taste, and season with additional salt and pepper, if necessary. If the soup is too thick you can thin it out with a small addition of stock or water.Transfer the soup to bowls. Garnish with coconut milk and fresh cilantro. Serve immediately.
Step by step:
1. Heat the coconut oil over medium heat in a Dutch oven or heavy-bottomed pot.
2. Add the onion, carrots, ginger and garlic. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir to coat the vegetables with the oil. Cook, stirring occasionally, until the carrots start to soften, about 20 minutes.Stir in the red Thai chili paste and cook for 1 minute.
3. Add the coconut milk and stock. Bring to a boil, then reduce the heat and simmer until the carrot are soft, about 40 minutes.Use an immersion blender to puree the soup until it's smooth. Alternatively, transfer the soup to a standard blender, working in batches if necessary, and puree until smooth, then return the soup to the hot.Taste, and season with additional salt and pepper, if necessary. If the soup is too thick you can thin it out with a small addition of stock or water.
4. Transfer the soup to bowls.
5. Garnish with coconut milk and fresh cilantro.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
