Best 4 Creamy Thai Carrot Soup Vegan Recipes
When seeking warmth and comfort, a creamy carrot soup can be the perfect go-to dish. Elevated with the vibrant flavors of Thai cuisine, this vegan version captivates taste buds with its delicate balance of sweet and spicy notes. Culinary enthusiasts looking to venture into plant-based cooking will find this recipe especially satisfying. Crafted with a blend of luscious coconut milk, aromatic spices, and a medley of vegetables, this soul-satisfying soup promises a culinary journey that is sure to tantalize.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY THAI CARROT SOUP (VEGAN)
An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
- In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
- Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
- Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
- Serve mint leaves on side. Yields about 1 cup per serving.
Nutrition Facts : Calories 74, Fat 1.3, SaturatedFat 0.2, Sodium 382.4, Carbohydrate 13.2, Fiber 2.5, Sugar 6.8, Protein 3
THAI CARROT SOUP
This is a soup that I used to sell at my Farmer's Market, that was very popular. If you omit the sour cream garnish, this recipe is Vegan. Besides being Vegan, it is delicious.
Provided by dawnie2u
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
- Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
- Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
- Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
- Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
VEGETARIAN (OR VEGAN) CREAM OF CARROT SOUP
This soup is easy to make and tastes really good. It is vegetarian and can easily be vegan. It has complete protein in it and is nice and filling. Easy on the waist line too!
Provided by frugalgreengirl
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash, trim and chop carrots, celery and onion. Place in soup pot with the butter. Cook on Medium- low heat about 20 minutes or until vegetables start to develop color and onion is clear.
- Add water, bullion, lentils, reserved celery tops (chopped) and parsley. Bring to a boil, cover and simmer on medium heat for 15-20 minutes.
- Add Instant rice and simmer for another 10-15 minutes.
- Use an immersion blender and blend until smooth. If you don't have one you can blend in a regular blender then return to the soup pot.
- Add milk (you can add more or less if you feel the soup is to thick or if you think 1 cup may thin it too much) and salt/ pepper if desired.
- Heat on low until just heated through. We skip this step because by now my family is hungry and eager for dinner, lol. We like how the milk cools it down enough to be able to eat it right away anyway.
- Serve with bread (if desired) and enjoy!
Nutrition Facts : Calories 279.3, Fat 9, SaturatedFat 5.2, Cholesterol 23.8, Sodium 189.9, Carbohydrate 41, Fiber 6.8, Sugar 6.9, Protein 10.5
VEGAN CARROT SOUP
Yukon Gold potatoes-instead of cream-make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 176 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- For a smoother soup, blend the carrots and coconut milk until completely smooth before adding the other ingredients.
- If you don't have a blender, you can use an immersion blender to blend the carrots and coconut milk.
- For a spicier soup, add more red curry paste or a pinch of cayenne pepper.
- If you don't have any vegetable broth, you can use water instead. However, the soup will be less flavorful.
- Serve the soup with a dollop of coconut yogurt or sour cream, and a sprinkle of fresh cilantro or lime zest.
Conclusion:
This creamy Thai carrot soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover carrots. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try!
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