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 paste to pull this soup for dinner.
Two of the main Thai curry ingredients: Coriander leaves (cilantro leaves) and ginger (or galangal) are two essential flavor-boosters in this soup. I highly recommend using fresh batch of both. If you no longer see fresh juicy tomatoes in your farmer's market, feel free to replace tomatoes with 1/2 can of tomatoes.
Just like classic Indian curries, Thai curries are also very easy to make from scratch, using all fresh ingredients. It does not taste anything like soup made with store-bought can of Thai-curry-paste rather it is very flavorful, and aromatic. Specially if find cooking 'thai curries' at home difficult.... this curry soup will change things!
Cook in Slow Cooker: Soup is very simple start to finish. All flavor develops when soup is simmering on stove-top. And you know, you can also make this simple carrot soup in slow cooker. To cook in slow cooker, in morning, complete step 1 & 2 and transfer everything to slow cooker. Leave on low for 4 hours. Then, in evening, follow step 5 and 6 and serve dinner under 20 minutes! How good does that sound?
Healthy Soup for Changing Season: Soup uses very less oil, only one tablespoon for 4 servings and no added sugar. All sweetness is courtesy of fresh carrots and coconut milk. Oh, and this soup is full-packed with nutrients: carrots, fresh tomatoes, ginger, coriander, turmeric all have unmatched potential to keep body warm and immune-strong to combat the changing season.
I hope you enjoying your day so far. Wish you a great week ahead. -Savita
Some more delicious ways to eat more carrots -
Thai Curry Carrot Soup
- 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
- 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.
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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