Thai-style Carrot Soup

Thai-style Carrot SoupThis healthy carrot soup brings the bright and fresh flavors of Thai cuisine to an easy to prepare weeknight dish. Carrots pack a hefty dose of Vitamin A, which aids in cancer prevention, protects your vision, and gives your skin an anti-aging boost. Ginger acts as a powerful anti-inflammatory, helping to prevent disease and oxidation across the board. Make up a big batch of this delicious soup to enjoy all week long.

Total Time: 40 minutes
Serves: 4

Ingredients:

  • 1 pound peeled carrots, roughly chopped
  • 2 tablespoons olive oil, divided
  • 8 garlic cloves, peeled
  • 1 yellow onion, minced
  • 2 tablespoons fresh peeled and minced ginger
  • 2-3 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons Thai style chili sauce
  • 1 cup cooked chickpeas
  • Salt and pepper to taste
  • Coconut milk or Greek yogurt, to serve
  • Fresh chopped basil, to serve

Directions:

  1. In a large saucepan over medium-high heat, warm 1 tablespoon of the olive oil. Add the carrots, garlic, onion, and ginger, and cook, stirring often, for 15 minutes until the carrots are softened.
  2. While the soup is simmering, preheat your oven to 400 degrees. On a sheet pan, toss your chickpeas with the remaining 1 tablespoon olive oil, and a pinch of salt and pepper. Roast until crispy, tossing often, about 10 minutes.
  3. Stir in 2 cups of the vegetable broth, the coconut milk, and chili sauce, and a pinch of salt and pepper. Bring up to a boil, and simmer for 10 minutes. Puree the soup in a blender until totally smooth. Add the remaining 1 cup of vegetable broth if needed to thin it out. Return to the pan, and season to taste with salt and pepper. Divide the soup among 4 bowls, drizzle with coconut milk or Greek yogurt, and sprinkle with the chickpeas and chopped basil. Enjoy!
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

1 Comment

  1. I always eat carrot soup with western style, adding cream and peas and stuff .. I should try this style with more spices and herbs, meaning much healthier. Thanks for sharing!

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