THAI-INSPIRED CURRY CARROT SOUP
This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. And this big-batch recipe freezes well for up to 4 months. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the base for a curry with chunks of firm white fish and broccoli.
Provided by Carolyn Malcoun
Categories Healthy Coconut Milk Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.
- Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.
Nutrition Facts : Calories 186 calories, Carbohydrate 16.6 g, Fat 13.2 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 11.5 g, Sodium 594.9 mg, Sugar 5.2 g
THAI CARROT SOUP
This is a soup that I used to sell at my Farmer's Market, that was very popular. If you omit the sour cream garnish, this recipe is Vegan. Besides being Vegan, it is delicious.
Provided by dawnie2u
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
- Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
- Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
- Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
- Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
CREAMY ROASTED CARROT SOUP
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl-made with vegetable broth and 1 tablespoon butter-to reduce sodium use water instead, Calories 235 calories, Sugar 14 g, Sodium 1133.5 mg, Fat 14 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 7.6 mg
THAI CARROT SOUP WITH GINGER AND LEMONGRASS RECIPE
Steps:
- Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass and fresh chili (or chili sauce). Stir-fry until fragrant, about 1 minute.
- Add the broth and rice. Bring to a boil.
- Add the carrots plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft; brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth.
- Add the coconut milk and stir. Remove from the heat and puree the soup in batches in your blender. Return soup to the soup pot.
- Rewarm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce instead of salt, as needed. If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.
- Ladle into bowls and sprinkle with fresh coriander and basil.
Nutrition Facts : Calories 492 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 11 g, Protein 13 g, SaturatedFat 23 g, Sodium 1841 mg, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 2 g
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HEALTHY THAI CARROT SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (267)Total Time 30 minsCategory Entree, SoupCalories 224 per serving
- Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
- Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
CREAMY THAI CARROT SWEET POTATO SOUP - COOKIE AND KATE
From cookieandkate.com
4.9/5 (124)Total Time 45 minsCategory SoupCalories 305 per serving
- In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
HOMEMADE SPICY THAI CARROT SOUP RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (6)Category 30 Minute MealsServings 4Total Time 45 mins
- Heat the oil in a dutch oven or soup pot over medium heat. Add the onions and garlic and saute it for 3-4 minutes or until the onions turn translucent. Add the ginger paste and continue to cook for 30 seconds. Add the carrots, curry paste, curry powder, vegetable broth, brown sugar, and peanut butter and allow the soup to come to a boil. Reduce the heat and let simmer for 30-35 minutes or until the carrots are tender.
- Ladle the soup into a blender and puree till smooth or use an immersion stick blender right in the pot. If the soup seems a little thin to your preference, allow it to come back to boil and let simmer for another 5 minutes. Season with additional salt to taste
- To saute the spinach - just add a drizzle of oil to a pan. Add ~ 3 cups of baby spinach and season with salt and pepper. Push the spinach around the pan and allow for it to wilt, about 2-4 minutes. You can season with a pinch of garlic powder for added flavor if you'd like.
EASY THAI CARROT SOUP - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
5/5 (4)Total Time 40 minsCategory Entree, SoupsCalories 121 per serving
- Melt coconut oil in over medium-high heat in a medium sized stock pot. Add onion, garlic, and ginger to pot and cook for 5 minutes. Add carrots and cook for 3 more minutes. Stir broth and cilantro into pot and bring to a boil. Once boiling, lower heat, cover pot and simmer until carrots can easily be pierced with a fork. This will take anywhere between 15 and 40 minutes depending on the size of the diced carrots.
- When carrots are soft, puree using an immersion blender or add to a blender to puree. Return soup back to stock pot and add coconut milk and more water if too thick.
CREAMY THAI CARROT SOUP WITH LITE COCONUT MILK - PLANT ...
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4.3/5 (25)Total Time 30 minsCategory Soups / StewsCalories 117 per serving
- Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
- Add the carrots, stock, lime juice and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 20 minutes.
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5/5 (2)Category SoupCuisine American, ThaiCalories 147 per serving
- In a large soup pot over medium heat melt coconut oil. Add onion, carrots, garlic, and ginger and saute for 5-6 minutes or until the vegetables begin to soften.
- Add salt and Thai red curry paste to the pot and stir well to coat vegetables. Slowly add in coconut milk, and coconut palm sugar, stir well to dissolve curry paste.
- Add vegetable stock, partially cover the pot, reduce heat to medium-low and cook for 15-20 minutes or until the vegetables are completely soft.
- Taste for seasoning adding more salt if needed, Puree soup using a stick blender or by transferring to a high-speed blender. Blend until completely smooth.
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5/5 (5)Total Time 1 hrCategory SoupCalories 263 per serving
- In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin (if using) and stir to coat with oil. Cover pot, reduce heat to medium low and allow to cook for about 10 minutes, stirring a few times to make sure they don't stick. You don't want them to brown. Reduce heat if necessary. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later)
- Remove lid. Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. Stir and cook for 2 minutes. Add chicken stock, canned pumpkin (if using), coconut milk and shredded coconut .
THAI CARROT GINGER SOUP - CHOOSING CHIA
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4.8/5 (6)Total Time 45 minsCategory MainCalories 90 per serving
- Heat the avocado oil in a large pot on medium-high heat then add the onion and let cook for 2 minutes. Add the garlic and ginger and let cook for another 2 minutes on medium heat.
- Next add the broth, reduce the heat to low and cover and let simmer for 30 minutes until the carrots are tender.
THAI COCONUT CURRY CARROT SOUP - VEGAN - BUDGET BYTES
From budgetbytes.com
4.9/5 (56)Total Time 55 minsServings 1.5Calories 135 per serving
- Dice the onion and add it to a large pot along with the butter (or coconut oil). Sauté the onion until soft and translucent (about 5 minutes).
- While the onion is sautéing, peel and dice the sweet potato (about 1-inch cubes). Add the sweet potato to the pot after the curry paste has sautéed, and continue to sauté the sweet potatoes while you peel and slice the carrots. Add the carrots to the pot as you slice them.
- Add the vegetable broth to the pot, stir to combine, place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a boil, then turn the heat down to low (or just above low) and allow it to simmer for 30 minutes, stirring occasionally. After 30 minutes the sweet potatoes and carrots should be extremely tender and fall apart as you stir the pot.
THAI CARROT SOUP | KITCHEN @ HOSKINS
From kitchenathoskins.com
5/5 (4)Total Time 45 minsCategory SoupCalories 236 per serving
- Heat coconut oil in large dutch oven or pot over medium-hight heat. When hot, add chopped onion, garlic and ginger. Saute occasionally, until it gets translucent (about 4 minutes).
- Stir in curry paste, cook stirring constantly, until the spices have toasted (3-4 minutes) and begins to smell amazing.
- Add all group-1 ingredients, stir well, cover and let it come to a boil. Reduce heat to medium and cook for about 20 minutes or until the carrot is tender (stir once or twice in-between).
THAI COCONUT CARROT SOUP - DELISH KNOWLEDGE
From delishknowledge.com
4/5 (1)Category SoupServings 4Total Time 40 mins
- Heat oil in a large soup pot over medium heat. Add the onion and carrots, and cook for 5 minutes until onion is soft and translucent. Stir in the garlic cloves, curry paste, coriander, cumin, and red pepper flakes to skillet. Cook, stirring occasionally, for 10 minutes.
- Add in the vegetable broth and coconut milk and reduce heat to a simmer until carrots are soft, about 20 minutes.
- Remove the soup from heat and let cool slightly. Add the vegetables in broth plus maple syrup to a blender and puree until creamy and smooth. Depending on the size of your blender, you may need to work in batches. Alternately, you can use an immersion blender right in the pot.
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