Thai-Spiced Carrot Soup
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT50M40 Minutes
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Yield:4 Servings
Ingredients
- 1 tablespoon coconut oil (or oil of choice)
- ½ large onion, diced
- 1 ½ pounds sliced carrots
- 1 (1/2 inch) piece ginger, peeled and thinly sliced
- 1 clove garlic, minced
- 3 teaspoons Thai red curry paste
- 3 (2 inch) pieces lemongrass
- 1 ½ teaspoons honey
- 3 cups chicken or vegetable broth
- ¾ cup coconut milk (1/2 can)
- Juice of 1/2 large lime
- ⅓ cup thinly sliced or torn Thai basil leaves
- Salt
- 12.78g coconut oil (or oil of choice)
- 0.5 large onion, diced
- 680.39g sliced carrots
- 1 (1/2 inch) piece ginger, peeled and thinly sliced
- 1 clove garlic, minced
- 12.78g Thai red curry paste
- 3 (2 inch) pieces lemongrass
- 6.39g honey
- 709.76ml chicken or vegetable broth
- 177.44ml coconut milk (1/2 can)
- Juice of 1/2 large lime
- 78.86ml thinly sliced or torn Thai basil leaves
- Salt
Warm and comforting yet bright and zippy, this soup is a fun starter. It can also be served over rice and garnished with marinated grilled prawns or tofu for a complete meal.
Preparation
STEP 1
Heat a heavy-bottomed soup pot or Dutch oven over medium heat. Lightly coat bottom with olive oil. Add onion and season with salt. Cook for 3-5 minutes or until translucent.
STEP 2
Add carrots, ginger, garlic and curry paste. Stir for 1-2 minutes or until curry is fragrant.
STEP 3
Add lemongrass, honey, chicken broth and coconut milk. Cover and simmer for 20-30 minutes, or until carrots are very tender. Remove lemongrass pieces.
STEP 4
Puree about 1/3 of soup with an immersion blender or in a countertop blender or food processor. For a smooth elegant soup, puree until smooth. (When blending hot liquids, use extreme caution. Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.)
STEP 5
Return to pot and gently reheat. Stir in lime juice and basil leaves. Serve hot.