Thai-Style Carrot Soup
If you have approximately 45 minutes to spend in the kitchen, Thai-Style Carrot Soup might be an outstanding gluten free, whole 30, and pescatarian recipe to try. This recipe serves 6 and costs $1.25 per serving. One serving contains 253 calories, 5g of protein, and 20g of fat. 33 people have made this recipe and would make it again. A few people really liked this soup. A mixture of carrots, water, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Jans Sushi Bar. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, you might also like recipes such as Thai Sweet Potato and Carrot Soup, Creamy Thai Carrot Soup with Basil, and Thai Curry Carrot Lentil Soup.
Servings: 6
Ingredients:
4 cups cooked sliced carrots
2 cups chicken stock, preferably homemade
1 tablespoon ghee or clarified butter
2 cups coconut milk
1/2 large seedless cucumber, diced
3 tablespoons fish sauce
1 small onion, diced
2 tablespoons red curry paste
salt and pepper, to taste
1 cup water
Equipment:
dutch oven
food processor
bowl
Cooking instruction summary:
Melt the ghee in a 2 1/2-quart enameled cast-iron Dutch oven, or comparably-sized stock pot, over medium heat. Cook the onion until tender and translucent, about 5 minutes. Add the curry paste and continue cooking until fragrant, about 1 minute more.Scrape the onion/curry mixture into the bowl of a food processor. Add the carrots and water; puree until smooth. Set aside.Return the carrot puree to the Dutch oven and add the chicken stock, coconut milk and fish sauce. Continue cooking over medium-low heat, stirring occasionally, until the mixture is hot and smooth. Season to taste with salt and pepper.Divide the soup between six bowls and garnish with the diced cucumber. Serve immediately.Nutrition (per serving): 247 calories, 19.7g total fat, 7.5mg cholesterol, 1287mg sodium, 512.3mg potassium, 15.4g carbohydrates, 4.2g fiber, 7.1g sugar, 5g protein
Step by step:
1. Melt the ghee in a 2 1/2-quart enameled cast-iron Dutch oven, or comparably-sized stock pot, over medium heat. Cook the onion until tender and translucent, about 5 minutes.
2. Add the curry paste and continue cooking until fragrant, about 1 minute more.Scrape the onion/curry mixture into the bowl of a food processor.
3. Add the carrots and water; puree until smooth. Set aside.Return the carrot puree to the Dutch oven and add the chicken stock, coconut milk and fish sauce. Continue cooking over medium-low heat, stirring occasionally, until the mixture is hot and smooth. Season to taste with salt and pepper.Divide the soup between six bowls and garnish with the diced cucumber.
4. Serve immediately.Nutrition (per serving): 247 calories, 19.7g total fat, 7.5mg cholesterol, 1287mg sodium, 512.3mg potassium, 15.4g carbohydrates, 4.2g fiber, 7.1g sugar, 5g protein
Nutrition Information:
covered percent of daily need
