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Thai Carrot Soup

Thai Carrot Soup recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 33.1
Dietary: Gluten-free, Low-cal
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
  • 1 tablespoon Oil
  • 1 medium Spanish onion, thinly sliced
  • 2 cloves Garlic, large, minced
  • 1 cube (1 inch) Ginger root, minced
  • 1.75 lb Carrots, trimmed, scrubbed, and thinly sliced
  • 4 cups Chicken stock or broth, skimmed of fat
  • 0.25 cup Cilantro leaves, loosely packed
  • to taste Salt
  • to taste Crushed red pepper
Directions
  1. 1
    Heat oil in a 3-quart saucepan over medium-high heat.
  2. 2
    Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant, about 4 minutes.
  3. 3
    Add 3 cups of stock to the saucepan.
  4. 4
    Cover and simmer until carrots are tender, about 25 minutes.
  5. 5
    Drain liquid from the solids, reserving the liquid.
  6. 6
    Puree the solids with cilantro in a blender or food processor until smooth.
  7. 7
    Add as much reserved liquid as the container can hold without overflowing, and puree until even smoother.
  8. 8
    Transfer the puree to a large bowl.
  9. 9
    Add any remaining reserved liquid plus the remaining 1 cup of stock. Stir to combine.
  10. 10
    Season to taste with salt and crushed red pepper.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/thai-carrot-soup/