Thai Curry Carrot Soup

Made with all fresh ingredients yet has delicious subtle 'Thai Spice' kick!

A vegetarian, warm and spiced soup for fall dinner? Yes, please!!!

Made with all fresh ingredients, this simple pantry-friendly carrot soup is vegan and gluten free, and has a delicious subtle thai-spice kick!! If you have fresh produce in refrigerator, you will not need a grocery trip to make this soup for dinner!! Cook it on stove-top or in slow cooker, instructions are provided for both.

I LOVE enjoying big bowl of soup for dinner, almost all year long. Past few days, we saw some clouds and few signs of early sunset here in California..... Signaling the season of soups, stews, baked breads, pumpkin lattes and warm curries...

I'm yet to shop for seasonal stock of pumpkins and squash for season...... :) But, I just could not resist enjoying the weather with a big bowl of warm, sweet and ginger-spiced: thai curry carrot soup. 

The best thing about this soup? It is made from scratch and only needs fresh produce and some simple pantry ingredients. That means, you don't need to wander in Asian-aisle to look for curry pa...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Cups Serves: 4
Notes: 2-3 substantial or 4 side servings with Bread or Salad

Ingredients

    Carrot Soup

  • 5-6 Carrots (to yield 2.5 cup chopped carrots)
  • 2 Tomatoes (medium roma, ripe)
  • 2" Ginger (root, small chopped, or 1 tsp ginger powder)
  • 1 Garlic (clove, minced)
  • 1/2 Cup Shallot Onions (or red onion, small chopped)
  • 1 Lemon (zest and juice)
  • 6-7 tbsp Cilantro (coriander leaves and stems, a small bunch)
  • 1/2 Celery (small chopped)
  • 1" Turmeric (fresh turmeric, or 1/4 tsp turmeric powder)
  • 1 tsp Coriander Powder
  • 3 tbsp Coconut milk (or more per liking)
  • 4 Cup Water (or low-sodium vegetable stock)
  • 1 tbsp Canola Oil

Directions

  • 1. Heat oil in a heavy bottom dutch oven/ deep pot. Add chopped onion, garlic, ginger, turmeric, and celery. Saute for 2 minutes or until onion are soft.
  • 2. Add chopped tomato, carrots, cilantro, coriander powder, 1/2 tsp salt, and lemon jest and cook until tomatoes are soft. 3-4 minutes.
  • 3. Now, add water (or vegetable stock, if using). Bring to boil, then cover and simmer for 20-25 minutes or until liquid has reduced by at-least 1/2 cup.
  • 4. Transfer soup to food processor in batches and puree. Or use immersion blender (works best) and puree the soup. NOTE: Careful, liquid will be hot.
  • 5. Run the soup in food mill to get fine and smooth soup. Discard the solids.
  • 6. Return liquid to pot, add lemon juice, and up to 1/4 cup more water if soup appears very thick. Bring boil and then remove from heat. Add coconut milk and stir well. Taste and adjust seasonings: salt, black pepper, and more lemon juice (if needed). Serve hot or at room temperature with bread or a side salad.

Savita's Notes:

I served thai carrot soup with some pickled (lemon, salt and sugar) red radish for textural contrast. If not planing to serve gluten free, you can also add-in some croutons for texture.

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13 comment(s)

Comforting one! Love the color and the recipe dear!
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