Thai Carrot Soup
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, chopped
- 1 teaspoon olive oil
- 1 lb carrot, cut in 1-inch pieces
- 1 inch piece fresh gingerroot, peeled and sliced
- 1 teaspoon red pepper flakes
- 3 cups vegetable broth
- 1 1⁄2 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon sesame oil
- 13 1⁄2 ounces coconut milk, unsweetened
- 1 bunch fresh cilantro leaves, chopped
directions
- 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.
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RECIPE SUBMITTED BY
dawnie2u
san diego, 43