Thai Carrot Soup

Dancer^'s Note:

This can be made 2 days ahead and refrigerated, or frozen up to 3 months. Thaw before warming and warm slowly so it doesn't burn.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 tablespoon oil
• 1 whole Spanish onion, thinly sliced
• 2 garlic cloves, minced
• 1 inch gingerroot
• 1 3/4 lbs carrots, peeled and thinly sliced
• 4 cups canned chicken broth
• 1/4 cup fresh cilantro, chopped
• red pepper flakes, crushed

Directions:

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

Reviews

[undomesticgodess]

Delicious! I added a stick of celery and used minced garlic 1 tbsp and minced ginger 2 tbsp. I added the juice of one orange and accidentally used 3 tablespoons of oil instead of 1. I blended the coriander in whole and freash and didn't reheat it - it was fantastic!

[Miss Annie]

What a great tasting dish. It is very aromatic and great balance of flavors. Nice and spicy. I was searching for a soup to go with a spinach salad and this was right on the money. Thanks for sharing this wonderful recipe. I saved it in my tried and true cookbook.

[Ayame]

Nice different twist to the classic carrot soup. I also added some celery and cooked potato. Thanks