My first inclination was to call this “Thai carrot soup”, but I wouldn’t want anyone thinking this is a traditional Thai recipe or anything, because it isn’t.
It is, however, exceedingly tasty. Nicely spicy from the Thai curry paste and [optional] chilli, and mellowed out with coconut cream.
I’ve tried carrot soups in the past, but they were all a bit… ordinary. And not, in my opinion, blog-worthy. This one definitely is.
Nice served with crusty bread to mop up every last drop from the soup bowl.
You can substitute 1/2 of a 400ml (14 oz) can of coconut milk for the creamed coconut/water mixture, if you like.
CARROT SOUP WITH THAI FLAVOURS
Yield 2 servings
- 1 Tablespoon mild vegetable oil
- 1 generous cup (100g) finely sliced leeks
- 1 small fresh chilli, minced (optional)
- 1 Tablespoon grated fresh ginger root
- 4 cloves garlic, minced
- 1 lemongrass stalk, finely sliced
- 1 medium (100g) finely chopped fresh tomatoes
- 1 Tablespoon red Thai curry paste
- 1 pound (450g) carrots, peeled & chopped
- 1 quart (1 litre) water, divided
- 2 oz (50g) pkt creamed coconut
- salt to taste
- Fresh coriander (cilantro), for garnish
In a heavy saucepan, saute leek and chilli (if using) in vegetable oil for five minutes, until softened.
Add ginger, garlic & lemongrass and saute for an additional minute or two.
Add tomatoes and Thai curry paste and continue to saute for another couple of minutes, until tomato starts to break down.
Add 750ml (3 cups) of water and carrots and bring to a boil. Lower heat, cover, and simmer for 15 minutes, until carrots are completely soft.
Remove from heat and let mixture cool for 15 mintues. Transfer to a blender in batches and puree (fill blender no more than 1/3 full with hot soup, unless you want to redecorate your kitchen ceiling in “carrot orange”). Return soup to saucepan (you’ll actually have to use another saucepan, unless you’ve got yourself a ginormous blender). Or you can use a stick blender to puree the soup and save some washing up.
Put coconut cream in a glass measuring cup and add boiling water to the 1/2 cup mark. Stir until dissolved, then add to the pureed soup.
Add additional water until soup it is at the consistency you like (I used about 1 litre (4 cups) water in total.) Heat gently for 10 minutes, until soup is hot and flavours are blended. Add salt to taste.
To serve, ladle into bowls and garnish with fresh coriander (cilantro).
Mmm I love Thai soups, and this looks completely wonderful. Bookmarking this blog.
Hope your well Felicity.
This carrot soup with Thai flavours sounds wonderful. I’d love some now as its quite nippy outside.
Oh I have to add, I have similar soup mugs too. Made me smile when I saw yours.
hi shaheen! Spring is definitely in the air here. A couple days ago, we picked some gorse flowers for wine… they are just starting to flower. Time to tidy up the allotment. So glad that you now have some room to grow!