Creamy Thai Ginger Carrot Soup
Experience a burst of flavors with this delightful Creamy Thai Ginger Carrot Soup, a recipe that brings comfort and warmth to your dining table. This popular soup, once a staple at my local Farmer's Market, combines the sweetness of fresh carrots and the invigorating zing of ginger, all balanced with rich coconut milk and a hint of spice from red pepper flakes. Perfectly creamy, it can be enjoyed as a light meal, an appetizer, or even as a starter. The addition of creamy peanut butter enhances the soup's depth, making it both satisfying and nutritious. Leave out the sour cream for a delicious vegan option, and top with fresh cilantro for an aromatic finish. Share this soup with friends and family, and embrace the versatility and goodness of plant-based cuisine.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
onion
1 (medium, chopped)
celery rib
1 (chopped)
garlic clove
1 (chopped)
olive oil
1 teaspoon (for sautéing)
carrot
1 lb (cut into 1-inch pieces)
fresh gingerroot
1 inch (peeled and sliced)
red pepper flakes
1 teaspoon (to taste)
vegetable broth
3 cups (low sodium recommended)
soy sauce
1 1/2 tablespoons (for seasoning)
creamy peanut butter
2 tablespoons (natural preferred)
sesame oil
1 teaspoon (for flavor)
coconut milk
13 1/2 ounces (unsweetened)
fresh cilantro leaves
1 bunch (chopped for garnish)
Instructions
1
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, celery, and garlic, sautéing gently until the onions become translucent and fragrant, about 5-7 minutes.
2
Stir in the carrots, ginger slices, and red pepper flakes. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and allow to cook for about 40 minutes or until the carrots are tender.
3
Once the carrots are cooked, stir in the soy sauce, creamy peanut butter, sesame oil, and coconut milk, allowing it to simmer for an additional 3 minutes. Mix well to ensure the peanut butter is fully incorporated.
4
Using an immersion blender, carefully puree the soup until smooth, ensuring the cilantro is finely chopped within it. Take care not to bring the soup to a boil after blending.
5
Ladle the soup into bowls. If desired, top with a dollop of sour cream and a sprinkle of fresh cilantro leaves for garnish before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Ginger Carrot Soup?
It is a comforting soup that combines the sweetness of fresh carrots with the invigorating zing of ginger, balanced with rich coconut milk and peanut butter.
Is this soup recipe vegan?
Yes, the base of the soup is vegan. Simply leave out the optional sour cream garnish to keep it a delicious plant-based meal.
How many ingredients are needed for this soup?
The recipe requires 13 main ingredients, including carrots, ginger, onion, celery, garlic, and coconut milk.
How long does it take to cook the carrots?
The carrots should be simmered in the vegetable broth for about 40 minutes or until they are tender.
What type of blender is recommended?
An immersion blender is recommended to puree the soup until it is smooth and creamy.
Can I use natural peanut butter?
Yes, creamy natural peanut butter is preferred for enhancing the soup's depth and nutrition.
How much ginger is used in this recipe?
The recipe calls for 1 inch of fresh gingerroot, peeled and sliced.
What provides the spice in the soup?
A hint of spice is provided by adding one teaspoon of red pepper flakes, which can be adjusted to taste.
What kind of broth should I use?
Three cups of vegetable broth are required, and low sodium broth is recommended.
How do I garnish the soup?
You can top the soup with a dollop of sour cream and a sprinkle of fresh chopped cilantro leaves.
What oil is used for sautéing?
The recipe uses one teaspoon of olive oil to sauté the initial vegetables.
When do I add the coconut milk?
Coconut milk is stirred in after the carrots are tender, along with soy sauce, peanut butter, and sesame oil.
How many carrots are needed?
You will need 1 pound of carrots, cut into 1-inch pieces.
Can I use sesame oil for flavor?
Yes, one teaspoon of sesame oil is added near the end of cooking for extra flavor.
Is garlic included in this soup?
Yes, one chopped garlic clove is sautéed with the onions and celery.
Do I need to peel the ginger?
Yes, the 1-inch piece of fresh gingerroot should be peeled and sliced before adding it to the pot.
How long do I sauté the onions?
Sauté the onions, celery, and garlic for about 5 to 7 minutes until they are translucent and fragrant.
Can this soup be served as an appetizer?
Absolutely, it is versatile enough to be served as a light meal, an appetizer, or a starter.
Should I boil the soup after blending?
No, you should take care not to bring the soup to a boil after you have pureed it.
What is the serving size for coconut milk?
The recipe uses one 13.5-ounce can of unsweetened coconut milk.
Is soy sauce used for seasoning?
Yes, 1.5 tablespoons of soy sauce are added to help season the soup.
How much peanut butter is added?
Two tablespoons of creamy peanut butter are used to add richness and depth.
Does the recipe include celery?
Yes, one chopped celery rib is sautéed at the beginning of the recipe.
How do I incorporate the peanut butter?
Mix well after adding it to the pot to ensure the peanut butter is fully incorporated into the liquid.
Is the cilantro chopped?
Yes, a bunch of fresh cilantro is chopped and incorporated during blending, and also used for garnish.
Is this soup healthy?
Yes, it is a nutritious plant-based soup featuring fresh vegetables and ginger.
What is the first step of the recipe?
The first step is to heat olive oil in a large soup pot and sauté the onion, celery, and garlic.
Can I adjust the red pepper flakes?
Yes, the red pepper flakes can be adjusted to your personal spice preference.
What size should the carrots be cut?
The carrots should be cut into 1-inch pieces to ensure they cook evenly.
How much onion is required?
One medium onion, chopped, is required for this recipe.