Best Thai Style Carrot Soupstew Recipes

THAI CARROT SOUP

Thai Carrot Soup image

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

Ingredients

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.

THAI-STYLE CARROT SOUP

Thai-Style Carrot Soup image

Provided by Florence Fabricant

Categories easy, quick, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 pound carrots, peeled and coarsely chopped
2 cloves garlic, minced
Juice of 1 lime
1 cup unsweetened canned coconut milk
1 teaspoon Thai fish sauce (nuocmam)
2 teaspoons sugar
1/2 teaspoon salt, or more to taste
1/4 teaspoon chili oil, or to taste
2 scallions, sliced thin

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.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 304 milligrams, Sugar 5 grams, TransFat 0 grams