Thai Carrot Soup
Thai Carrot Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, thai carrot soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really 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. This creamy, Thai-spiced carrot and sweet potato soup will warm you up on cold days. Is it too soon for soup?

Thai Carrot Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Thai Carrot Soup is something which I’ve loved my entire life.

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

The ingredients needed to make Thai Carrot Soup:
  1. Take 1 tablespoon olive oil
  2. Get 1 medium yellow onion
  3. Get 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. Get 2 cups water
  8. Take 1/3 cup creamy natural peanut butter
  9. Prepare 2 teaspoons chili garlic sauce
  10. Prepare leaves Fresh basil

Reviews for: Photos of Thai-Inspired Curry Carrot Soup. This Thai carrot ginger soup can also be made in a slow cooker. This soup is easy to pull together and is low on the calories! I serve it with sautéed spinach on top and a handful of chopped peanuts.

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.

This soup is easy to pull together and is low on the calories! I serve it with sautéed spinach on top and a handful of chopped peanuts. Thai Ginger Carrot Soup in a Pressure Cooker. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). Add onion, garlic, ginger, and carrots.

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