Thai Spiced Carrot Soup

October 23, 2013

This delicious creamy carrot soup recipe is bursting with the flavors of Thailand. The combination of sweet, savory and spicy ingredients provide the perfect harmony in this satisfying and comforting soup. Tip: for a sweeter soup use smaller carrots.

Thai Spiced Carrot Soup
From Town & Country Markets

Serves 4

Olive oil
1/2 large white or yellow onion, diced
1 1/4 pounds carrots, thinly sliced
1 1/2-inch piece of ginger, peeled and thinly sliced
1 large clove garlic, minced
2-3 teaspoons Thai red curry paste
1 2-inch pieces lemongrass  
1 1/2 teaspoons honey
3 cups low sodium chicken broth
3/4 cup coconut milk
Juice of 1/2 large lime
1/3 cup basil leaves, torn by hand
Salt

Heat a heavy-bottomed stockpot or Dutch oven over medium heat. Lightly coat bottom of pan with olive oil. Add onion and season with salt. Cook for 3-5 minutes or until translucent.

Add carrots, ginger, garlic and curry paste. Stir for 1-2 minutes or until curry is fragrant.

Bruise lemongrass a few times with the back of a knife until fragrant. Add lemongrass, honey, chicken broth and coconut milk. Cover and simmer for 20-30 minutes, or until carrots are very tender.

Carefully puree about 1/3 of soup in a blender or food processor. Return to pot and reheat.

Stir in lime juice and basil leaves.

Serve hot.

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