Thai Carrot and Ginger Soup

December 16, 2008
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This is the second soup that I made during our Las Vegas "snow day."  I have been making DSC04083 variations of this healthy, nutrient-rich soup for years, usually changing it up depending on what I have in stock.  The coconut milk, lime, peanut butter, soy sauce, and sesame oil really provide a Thai flavor to this recipe, and the ginger and red pepper flakes add some spice and heat.  This soup would be a perfect light lunch to help counteract some of those heavy holiday meals!  Here are a few extra tips for making this easy, healthy soup:

  • The finished soup can be refrigerated in an airtight container for up to 4 days.
  • Although the soup is probably best served piping hot during the winter, it also makes a lovely refreshing chilled meal during the summer.
  • Crunchy or creamy peanut butter may be used for this recipe.
  • If you don't like very much heat in your food, use only 1/2 teaspoon of the crushed red pepper as opposed to 1 teaspoon.
  • For easy mincing (and grating) of fresh peeled ginger, store it in the freezer.

    Thai Carrot and Ginger Soup

    Serves 6

    Ingredients:

    1 tablespoon olive oil

    1 yellow onion, chopped

    5 large carrots, peeled and chopped

    1 tablespoon minced, peeled fresh ginger

    1 teaspoon crushed red pepper

    3 1/2 cups chicken broth

    3 tablespoons light soy sauce

    1 tablespoon lime juice

    2 tablespoons brown sugar

    1 heaping tablespoon peanut butter

    1 teaspoon dark sesame oil

    3/4 cup light coconut milk

    1/2 cup low-fat milk

    Salt and pepper to taste

    Heat the olive oil in a large saucepan over medium heat.  Add the onion and cook until softened, stirring occasionally, 5 minutes.  Add the carrots, ginger, and crushed red pepper to the saucepan and cook, stirring occasionally, 5 minutes.  Add the chicken broth and bring the mixture to a boil.  Reduce the heat and simmer until the carrots are very tender, about 15 minutes.  Stir in the soy sauce, lime juice, brown sugar, peanut butter, and sesame oil. Remove the saucepan from the heat.  

    Puree the soup until smooth, either using an immersion blender or un batches in a regular blender.  If using a regular blender, return the mixture to the saucepan, stir in the coconut milk and milk, and place the saucepan over medium-low heat to warm through.    Season with salt and pepper and serve. 

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