Best Creamy Thai Carrot Soup Vegan Recipes

Creamy Thai Carrot Soup (Vegan) image

Provided by COOKGIRl

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups fresh vegetable stock or 2 cups fresh chicken stock
1 lb baby carrots
1/2 cup onion, chopped
1 medium garlic clove, peeled
2 teaspoons gingerroot, freshly grated
1 1/2 teaspoons Thai red curry paste (read NOTE) or 1 1/2 teaspoons curry powder (read NOTE)
1/2 teaspoon salt
6 ounces silken tofu
2 tablespoons mint leaves, fresh, cut into slivers

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 image

Provided by dawnie2u

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 teaspoon olive oil
1 lb carrot, cut in 1-inch pieces
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
13 1/2 ounces coconut milk, unsweetened
1 bunch fresh cilantro leaves, chopped

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.