Thai Carrot Leek Soup Food

THAI-INSPIRED CURRY CARROT SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.
• Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.

THAI CARROT SOUP WITH GINGER AND LEMONGRASS RECIPE

Steps:

• Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass and fresh chili (or chili sauce). Stir-fry until fragrant, about 1 minute.
• Add the broth and rice. Bring to a boil.
• Add the carrots plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft; brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth.
• Add the coconut milk and stir. Remove from the heat and puree the soup in batches in your blender. Return soup to the soup pot.
• Rewarm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce instead of salt, as needed. If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.​
• Ladle into bowls and sprinkle with fresh coriander and basil.

THAI CARROT SOUP

Steps:

• In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
• Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
• Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
• Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
• Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

LEEK AND CARROT SOUP

Steps:

• Bring your stock to the boil, add the leeks, carrots and bay leaf.
• Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
• Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
• Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

THAI CARROT LEEK SOUP

Steps:

• Over medium heat in large stock pot melt butter then add onions, leeks, garlic, ginger root.
• Cook for about 10 minutes or until soft.
• Add stock, carrots and parsley flakes.
• Bring to a boil then reduce heat and simmer for 40 minutes until carrots are soft.
• Add more stock if a little thick.
• Puree with a hand blender until desired consistency (I like it with just a few small carrot chunks).
• Stir in sambal olek and coconut milk then salt and pepper to taste.