Thai Carrot Soup Food

CREAMY THAI CARROT SWEET POTATO SOUP

Steps:

• In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
• Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
• Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
• Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
• Taste, and season with salt and black pepper. If you'd like more spice, add a pinch or full 1/4 teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it's too thick for your preference.
• Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
• Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
• In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
• Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
• Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.

THAI CARROT SALAD

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

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.

THAI CARROT SOUP

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.

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 AND LEMONGRASS SOUP

Steps:

• Heat a tbsp oil in a pan and cook the onion, garlic, lemongrass and ginger for 5 minutes. Add the carrots and cook for another 5 minutes. Mix the coconut milk in the tin in case it has separated then take out 2 tbsp and keep to finish the soup. Add the rest of the tin to the carrots with the stock. Simmer until the carrots are tender then whizz with a stick blender until smooth. Stir in the lime juice and zest then spoon into bowls and drizzle over the coconut milk to finish.

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.