Creamy Thai Carrot Soup w/ Basil
This rich and creamy Thai soup is flavorful; mild on the spice level and is very easy to prepare. It can be a perfect accompaniment to any meal or as a perfect light dinner meal on its own (add shrimp). Feel free to dial up the heat-spice level (Sriracha sauce) with a balance of added sweetness (guava syrup).
Ingredients
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3-4 tbs. olive oil
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2.5 lbs. medium carrots, sliced 2 inches
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1 medium yellow onion, chopped
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Dash salt & pepper
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3 cloves garlic, smashed
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64 oz. vegetable stock, divided
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2 tbs. Thai red curry paste
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1-2 tsp. fresh ginger, grated
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1/4 cup brown sugar
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14 oz. can coconut milk
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1/2 cup whipping cream
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Salt & pepper to taste
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Dash curry powder
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Dash coriander
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1/2 cup fresh basil, chopped
Cooking Instructions
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1
Heat the oil in a soup pot on medium heat and sauté the carrots for 3 minutes.
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2
Then add the onions along with a dash of salt and pepper. Continue to sauté another 2 minutes and then add the garlic sautéing this for another 30 seconds.
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3
Add in the vegetable stock (40oz.) and raise the stove-heat to a slight boil. Once at a slight boil, reduce the heat to a strong simmer and cook the carrots until they are soft ~30-40 minutes.
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4
Ladle the soup into a blender (in batches) and puree until smooth … or better, use an immersion blender right in the pot.
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5
Over medium heat, add in the red curry paste, ginger and brown sugar, then add in the coconut milk, the cream, and rest of vegetable stock (24oz.). Stir this a few times and bring up the stove-heat a bit.
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6
Season to taste, adjust the heat & sweetness at this point and then add a dash of curry powder and coriander. Add chopped basil. Heat this through for 10-15 minutes.
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7
Ladle the soup into bowls and garnish the top with a sprig of parsley or favorite topping(s). Add sautéed shrimp to the soup pot (or bowls) for a light leftover meal. Enjoy.
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