Thai Carrot Soup
From chuckieb 14 years ago
- 40 minutes to make
- Serves 3
Although the recipe calls for carrot, I discovered with much chagrin that I had only one lonely carrot in the crisper, and so I substituted some chopped rutabaga and butternut squash that I had up in the freezer , (in addition to the lonely carrot). Read more This is a very versatile recipe and you could use any number of different root vegetables. The flavour is big and yummy and lovely for a cool day. See less
Ingredients
- 4 cups vegetable stock shopping list
- 3 kaffir lime leaves shopping list
- 1 tbsp. vegetable oil shopping list
- 1/3 onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1 tbsp. minced gingerroot shopping list
- 1 stalk lemongrass shopping list
- 1/2 tsp. Thai red curry paste shopping list
- 1/2 tbsp. ground coriander shopping list
- 2 1/4 cups carrots, roughly chopped shopping list
- 1 cup coconut milk (I use 'lite') shopping list
- fresh ground pepper shopping list
- Garnish with fresh cilantro shopping list
How to make it
- In a large pot, heat stock to simmer. Add lime leaves.
- In another large pot, heat oil over medium heat. Add onion and cook until soft.
- Add garlic and ginger, cook another minute.
- Cut lemongrass 4" from the root end and discard the top half. Bash the lemongrass with a meat mallet so that the oils and aroma are released, then add to the onions along with the curry paste and ground coriander.
- Saute 5 minutes. Add carrots and saute another minute before adding the hot stock.
- Bring to a boil and simmer the soup about 15 minutes. Remove lime leaves and lemongrass. Use a 'stick' blender to puree the soup until relatively smooth. Add the coconut milk and simmer another 15 minutes.
- Add pepper to taste and serve immediately with fresh cilantro.
- Enjoy!
The Rating
Reviewed by 5 people-
I love the color orange especially carrot, butternut + pumpkin. You've got my double 10 vote but you'll only receive !!!!!5. Thanks for sharing this delicious recipe.
Cheerfully
Nada :)
nadaism
in Bathurst loved it
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I love this too. Lovely addition to my soup recipe collection!
Thanks
Susan
sitbynellie
in Glasgow loved it
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Just tried this recipe out last night. It's really great and very flexible. You can use the basis of the key ingredients ie lemon grass, ginger, garlic, Thai curry paste etc for a variety of soups with different focuses (fish, chicken, tofu etc).
more
ivictor
in loved it
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