It’s hotter than ever out here and almost feels like summer. It makes me want to brighten things up with bold summer colors. Since the heat is already on, I thought I would turn it up a notch with a vibrant orange hued soup that screams like the summer sun with fragrant spices of the East and a splash of coconut milk to help you cool off. Thai Carrot Soup is amazingly flavorful and you don’t even feel like you are having a serving of veggies. I’m not a big fan of carrots, but when it comes to this soup, you can keep it coming.
It’s supper tasty and healthy, and I think great for summer or cold weather. I hear the weekend is going to cool down and we may even get rain. This weather is extremely confusing for us Californians who are simply use to the sun only. So, with this yummy Thai Carrot Soup, I’ll be ready to stay in and indulge as well.
Thai Carrot Soup is pretty easy to make and you get an abundance of nutritional benefits. Packed with garlic, ginger and turmeric, this soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and the beta carotene makes for a gorgeous colorful soup that can be elegantly served to guests.
Thai Carrot Soup
1/2 large yellow onion, chopped
3 cloves garlic, diced
1 pound carrots, scrubbed and chopped (4 cups)
2 tablespoon coconut oil
Salt and Pepper
3 cups water
2 teaspoons soy sauce
1 tablespoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cayenne pepper (optional)
1 13.5-ounce can unsweetened coconut milk
½ lemon juice
Fresh basil for topping
Heat a large pot over medium heat.
Add to garlic and onions to a pot with 1 tablespoon coconut oil. Add carrots and cook for 5 minutes.
Season with a healthy pinch each salt and pepper, then add water and stir.
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
In another pan heat the remaining 1 tablespoon of oil. Add ground ginger, curry powder, ground cayenne pepper (if you like heat) and soy sauce. Allow the mixture to infuse for half a minute and add coconut milk. Pour the mixture into your carrots pot.
Add the lemon juice.
Allow to cool a minute then transfer to a blender or use an immersion blender and blend until smooth and creamy. Taste and add salt and pepper as desired.
Serve immediately with fresh basil.