Thaicarrotsoup Recipes

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THAI-INSPIRED CURRY CARROT SOUP



Thai-Inspired Curry Carrot Soup image

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

2 tablespoons coconut oil
8 cups chopped carrots, peeled sweet potatoes and/or peeled winter squash
3 cups chopped onions, shallots and/or leeks
3 cups chopped celery
4 cloves garlic, chopped
½ cup red curry paste
2 (14 ounce) cans coconut milk
6 cups water or unsalted chicken broth
7 tablespoons lime juice
¼ cup fish sauce

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



Thai Carrot Soup image

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

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 teaspoon olive oil
1 lb carrot, cut in 1-inch pieces
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
13 1/2 ounces coconut milk, unsweetened
1 bunch fresh cilantro leaves, chopped

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



Creamy Roasted Carrot Soup image

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

2 pounds carrots
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided, to taste
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
4 cups vegetable broth (or water)
2 cups water
1 to 2 tablespoons unsalted butter, to taste
1 1/2 teaspoons lemon juice, to taste
Freshly ground black pepper, to taste

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



Thai Carrot Soup With Ginger and Lemongrass Recipe image

Our Thai version of carrot soup gets its delicious flavor from the ginger, garlic, and lemongrass.

Provided by Darlene Schmidt

Categories     Dinner     Lunch     Soup

Time 30m

Yield 4

Number Of Ingredients 18

2 tablespoons oil (for stir-frying)
1 small onion (chopped)
3 cloves garlic (chopped)
1 to 2 pieces galangal (thumb-size or ginger, chopped fine)
1 stalk lemongrass (finely sliced, or 2 tablespoons frozen prepared lemongrass)
1 red chili (fresh minced, omit if you prefer a milder soup or 1 to 2 teaspoons chilli sauce
4 cups broth (chicken or vegetable)
1/4 cup Thai jasmine rice (or any type of white or brown rice)
7 carrots (medium size, sliced the slices can be thick, as the soup will be pureed later)
1 tablespoon cumin (ground)
1 1/2 teaspoons cardamon
1/4 teaspoon nutmeg
1 (15-ounce) can coconut milk
1 to 3 tablespoons fish (or vegetarian fish sauce )
1/2 lime (squeezed for juice)
1 tablespoon soy sauce
1 handful coriander (fresh)
1 handful basil (fresh)

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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