Best 6 Thai Carrot Ginger Soup Recipes

THAI CARROT SOUP WITH GINGER AND LEMONGRASS RECIPE

Steps:

• Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass and fresh chili (or chili sauce). Stir-fry until fragrant, about 1 minute.
• Add the broth and rice. Bring to a boil.
• Add the carrots plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft; brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth.
• Add the coconut milk and stir. Remove from the heat and puree the soup in batches in your blender. Return soup to the soup pot.
• Rewarm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce instead of salt, as needed. If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.​
• Ladle into bowls and sprinkle with fresh coriander and basil.

THAI CARROT SOUP

Steps:

• Heat oil in 3-quart saucepan over medium-high heat.
• Add onion, garlic, ginger, and carrots.
• Cook, stirring frequently, until hot and fragrant about 4 minutes.
• Add 3 cups stock.
• Simmer, covered, until carrots are tender, about 25 minutes.
• Drain liquid from solids.
• Reserve liquid.
• Puree solids with cilantro in blender or processor until smooth.
• Add as much liquid as container can hold.
• Puree until even smoother.
• Transfer to 3-quart bowl.
• Add remaining liquid, if any, and remaining 1 cup of stock.
• Season to taste with salt and crushed red pepper.
• Serve chilled or hot.
• Adjust seasonings to taste before serving.

CARIBBEAN CARROT-GINGER SOUP

Steps:

• Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
• Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
• Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

THAI CARROT SOUP

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.