Thai Carrot Soup
Thai Carrot Soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thai carrot soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Budget Bytes » Recipes » Soup Recipes » Thai Coconut Curry Carrot Soup. If you like my Thai Curry Vegetable Soup, you're going to love this one as well. Thai Carrot Soup quick & easy. It's not too sweet; it's relies on the sweetness of the carrots, so use fresh carrots that are on the sweet side.

Thai Carrot Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Thai Carrot Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook thai carrot soup using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Thai Carrot Soup:
  1. Take 1 tablespoon olive oil
  2. Take 1 medium yellow onion
  3. Make ready 3 cloves garlic
  4. Prepare 1 lb carrots, peeled and chopped
  5. Make ready Good pinch each of salt and pepper
  6. Get 2 cups vegetable stock
  7. Make ready 2 cups water
  8. Prepare 1/3 cup creamy natural peanut butter
  9. Prepare 2 teaspoons chili garlic sauce
  10. Make ready leaves Fresh basil

This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. Reviews for: Photos of Thai-Inspired Curry Carrot Soup. I'm just gonna say it, this Thai Carrot Soup may be one of my favorite soups that I have ever made. And I loooove making me some soups!

Steps to make Thai Carrot Soup:
  1. Heat a large pan over medium heat.
  2. Dice onion and garlic. Add to pan with 1 tablespoon olive oil. Add carrots and cook for 5 minutes.
  3. Season with a good pinch each of salt and pepper, then add vegetable stock and water and stir.
  4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  5. Let cool slightly, then using an immersion blender, blend in the pan until smooth and creamy.
  6. Add peanut butter and chili garlic sauce to the pan and blend to combine.
  7. Taste and adjust seasonings as needed. For a touch of added sweetness, add a tablespoon or so of brown sugar, maple syrup or honey. Add more chili garlic sauce for more heat.
  8. Serve immediately with fresh basil. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.

I'm just gonna say it, this Thai Carrot Soup may be one of my favorite soups that I have ever made. And I loooove making me some soups! As soon as Fall hits, I'm on it. I'm a little ahead of the game. This velvety, spicy soup is perfect for spring!

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