Best Thai Carrot Soup Recipes

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.

CREAMY THAI CARROT SOUP (VEGAN)

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.

THAI-STYLE CARROT SOUP

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.

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 CARROT PUMPKIN COCONUT SOUP

Steps:

• In a 4 quart saucepan, bring chicken broth, carrot, onion, gingeroot, jalepeno and pumpkin to a boil. Cover and simmer for 40 - 50 minutes until carrots are very tender. Remove from heat and stir in coconut milk and chili paste. With an hand held or regular blender, blend soup to a smooth velvety texture and return to pan. Add cilantro and lime juice, bring back to a simmer, check for salt and serve.

THAI SPICED MUSSEL SOUP WITH LEEKS AND CARROT SPAGHETTI

Steps:

• In a hot wok coated with oil saute onions until caramelized. Add galangal, chilies, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning. In a very hot wok coated with oil stir fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately.

THAI STYLE CARROT SOUP/STEW

Steps:

• 1.Put oil in med-large saucepan over med-low heat. When hot, add lemongrass, ginger and garlic. Cook on low heat, stirring occasionally until garlic is golden ~5 min 2. Put dried mushrooms in warm water (or warm water and mushrooms briefly in microwave) and let sit until soft. 3.Add carrots, large pinch of salt, ~1/4 tsp cayenne (did not use). Add cabbage, coarsely chopped. Cook for 1 min, then add coconut milk and 2 c. water (more if desired). Add cilantro stems. Cut Chinese mushrooms into thick strips. Add dried mushrooms to pot. Bring to a boil then lower and (very gentle) simmer for 15-30 min until carrots are tender. 4. Add sesame oil. Adjust seasoning with salt, pepper, sugar, as needed 5. Serve now - garnish with cilantro, lime wedges, or.... YOU MAY COVER AND REFRIGERATE FOR UP TO DAYS AT THIS POINT 6. (Fish out cilantro stems if you are using immersion blender; I did not blend and left them in) Use an immersion blender (when warm) or blender/ food processor (when cool)to puree. *I do not know how the mushrooms will puree...I did not puree and thus had my 'stew'

THAI SWEET POTATO AND CARROT SOUP

Steps:

• Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer 15 or until the vegetables are tender. Puree the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a counter-top blender and puree in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven. Stir in the coconut milk, fish sauce, and black pepper. Serve garnished with lime wedges, peanuts, and cilantro.

THAI CARROT SOUP

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.