Thai Carrot Soup

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Servings: 6 Difficulty: Intermediate
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A vibrant, silky-smooth soup blending sweet carrots with aromatic ginger, garlic, and cilantro.
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This Thai-inspired carrot soup is a celebration of simplicity and vibrant flavor. It transforms humble carrots into a velvety, comforting broth enhanced by the warmth of fresh ginger and the brightness of cilantro. The recipe is naturally vegan and light, making it an ideal choice for a refreshing lunch or a soothing starter. The cooking process involves simmering the vegetables until tender, then blending them with their own juices to create a rich, smooth texture without heavy creams. It pairs beautifully with crusty bread or as part of a larger Asian-inspired spread. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. It&# 226;€™s a quick, healthy, and delicious way to enjoy seasonal vegetables.

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Thai Carrot Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 33.1

Description

This Thai-inspired carrot soup is a celebration of simplicity and vibrant flavor. It transforms humble carrots into a velvety, comforting broth enhanced by the warmth of fresh ginger and the brightness of cilantro. The recipe is naturally vegan and light, making it an ideal choice for a refreshing lunch or a soothing starter. The cooking process involves simmering the vegetables until tender, then blending them with their own juices to create a rich, smooth texture without heavy creams. It pairs beautifully with crusty bread or as part of a larger Asian-inspired spread. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. It&# 226;€™s a quick, healthy, and delicious way to enjoy seasonal vegetables.

Ingredients

Directions

  1. Heat oil in a 3-quart saucepan over medium-high heat.
  2. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant, about 4 minutes.
  3. Add 3 cups of stock to the saucepan.
  4. Cover and simmer until carrots are tender, about 25 minutes.
  5. Drain liquid from the solids, reserving the liquid.
  6. Puree the solids with cilantro in a blender or food processor until smooth.
  7. Add as much reserved liquid as the container can hold without overflowing, and puree until even smoother.
  8. Transfer the puree to a large bowl.
  9. Add any remaining reserved liquid plus the remaining 1 cup of stock. Stir to combine.
  10. Season to taste with salt and crushed red pepper.
  11. Serve hot or chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 33.1kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup can be made 2 days ahead and refrigerated, or frozen for up to 3 months. Adjust seasonings to taste before serving after refrigeration or freezing.

Substitutions: Use vegetable stock instead of chicken stock for a fully vegan version. Ensure the stock is skimmed of fat for a cleaner flavor.

Serving: Serve chilled as a refreshing summer starter or hot as a comforting winter dish.

Keywords: thai, carrot, soup, vegan, ginger, garlic, cilantro, blended, healthy, low-cal, vegetarian, comfort food, dinner, lunch, quick, easy, homemade, vegetable, broth, aromatic, savory
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