Ingredients for Thai Carrot Soup
- 2 tablespoons vegetable oil
- Spanish Onion
- Garlic Cloves
- Gingerroot
- 1 pound carrots, peeled and chopped
- Canned Chicken Broth
- Fresh Cilantro
- Red Pepper Flakes
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How to Make Thai Carrot Soup
- Heat 2 tablespoons of vegetable oil in a 3-quart saucepan over medium-high heat.
- Add 1 medium chopped yellow onion, 2 minced cloves of garlic, and 1 tablespoon of grated fresh ginger to the saucepan.
- Cook, stirring frequently, until the onion is softened and fragrant, about 4 minutes.
- Add 1 pound of chopped carrots and 4 cups of vegetable broth.
- Bring to a simmer, then reduce heat to low, cover, and cook until the carrots are very tender, about 25-30 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender). Add 1/2 cup of packed fresh cilantro leaves.
- Blend until completely smooth. (Be careful when blending hot liquids!)
- Return the pureed soup to the saucepan. Add additional broth or water if desired to reach your desired consistency.
- Season generously with salt and crushed red pepper flakes (or minced Thai chili) to taste.
- Heat through gently, being careful not to boil. Do not let it burn.
- Serve warm or chilled. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
4g
Fat
2g
Carbs
0g
