Thai Carrot Soup
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 tablespoon oil
- 1 whole Spanish onion, thinly sliced
- 2 garlic cloves, minced
- 1 inch gingerroot
- 1 3⁄4 lbs carrots, peeled and thinly sliced
- 4 cups canned chicken broth
- 1⁄4 cup fresh cilantro, chopped
- red pepper flakes, crushed
directions
- Heat oil in 3-quart saucepan over medium-high heat.
- Add onion, garlic, ginger, and carrots.
- Cook, stirring frequently, until hot and fragrant about 4 minutes.
- Add 3 cups stock.
- Simmer, covered, until carrots are tender, about 25 minutes.
- Drain liquid from solids.
- Reserve liquid.
- Puree solids with cilantro in blender or processor until smooth.
- Add as much liquid as container can hold.
- Puree until even smoother.
- Transfer to 3-quart bowl.
- Add remaining liquid, if any, and remaining 1 cup of stock.
- Season to taste with salt and crushed red pepper.
- Serve chilled or hot.
- Adjust seasonings to taste before serving.
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Reviews
-
I just made this but improvised due to lack of certain ingredients. I had no cilantro, so I added about 1/2 tsp of dried crushed mint and had no fresh ginger, so added about a tsp of ground ginger. I also added extra cayanne, a tsp of sesame oil (toward the end), about a tbsp of tumeric, 1/4 to 1/2 tsp of coriander, about 1 tbsp salt (to taste... had no broth!), about 1 tsp of cane sugar. Also, I only cooked the carrot mixture in 2 cups of water (instead of 3) and then once transferred to the blender, I added about 1 1/2 - 2 cups of skim milk... to desired consistency. It turned out super spicy and super delicious!! My version was definitely Indian inspired though, as opposed to Thai. My husband scarfed 2 bowls down! He usually doesn't even like carrot soup... but we both LOVED this!!!
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RECIPE SUBMITTED BY
Dancer
Guelph, 0