Thai Carrot Soup Recipes

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.

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.

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.

Steps:

• Put the carrots in a saucepan, add water to cover and simmer until the carrots are very tender, about 20 minutes.
• Drain the carrots and put them in a blender with the garlic, lime juice and a cup of water. Process until very smooth.
• Return the carrot puree to the saucepan and stir in the coconut milk, fish sauce, sugar and salt. Bring to a simmer. Season with chili oil. Float chopped scallions on each serving.