CREAMY THAI CARROT SOUP (VEGAN)
An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
- In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
- Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
- Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
- Serve mint leaves on side. Yields about 1 cup per serving.
Nutrition Facts : Calories 74, Fat 1.3, SaturatedFat 0.2, Sodium 382.4, Carbohydrate 13.2, Fiber 2.5, Sugar 6.8, Protein 3
THAI CARROT SOUP
This is a soup that I used to sell at my Farmer's Market, that was very popular. If you omit the sour cream garnish, this recipe is Vegan. Besides being Vegan, it is delicious.
Provided by dawnie2u
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
THAI CARROT SOUP
Make and share this Thai Carrot Soup recipe from Food.com.
Provided by MummaKat
Categories < 60 Mins
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 17
Steps:
- Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute.
- Add the chicken broth and rice, and bring to a boil.
- Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft.
- Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter.
- Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste.
- Add basil and cilantro.
Nutrition Facts : Calories 389.1, Fat 27.2, SaturatedFat 20.9, Sodium 2150.7, Carbohydrate 30.4, Fiber 4.6, Sugar 7.5, Protein 10.9
THAI CARROT SOUP
This can be made 2 days ahead and refrigerated, or frozen up to 3 months. Thaw before warming and warm slowly so it doesn't burn.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 3-quart saucepan over medium-high heat.
- Add onion, garlic, ginger, and carrots.
- Cook, stirring frequently, until hot and fragrant about 4 minutes.
- Add 3 cups stock.
- Simmer, covered, until carrots are tender, about 25 minutes.
- Drain liquid from solids.
- Reserve liquid.
- Puree solids with cilantro in blender or processor until smooth.
- Add as much liquid as container can hold.
- Puree until even smoother.
- Transfer to 3-quart bowl.
- Add remaining liquid, if any, and remaining 1 cup of stock.
- Season to taste with salt and crushed red pepper.
- Serve chilled or hot.
- Adjust seasonings to taste before serving.
Nutrition Facts : Calories 55, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.8, Sodium 522.9, Carbohydrate 2.7, Fiber 0.3, Sugar 1.1, Protein 4
THAI CARROT LEEK SOUP
Make and share this Thai Carrot Leek Soup recipe from Food.com.
Provided by Bngstr
Categories Vegetable
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 243.8, Fat 13.8, SaturatedFat 9.5, Cholesterol 16.2, Sodium 409.8, Carbohydrate 24.6, Fiber 4, Sugar 10.2, Protein 7.6
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