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Thai Carrot Soup

Dr. JJ is preparing a delicious soup packed with nutrients.
Thai Carrot Soup
Ingredients for Thai Stock
  • 1 large white onion, roughly chopped
  • 2 heaping TB Thai Red Curry Paste
  • 2 stalks lemongrass - peeled, and smashed (green ends cut off)
  • 1 small knob ginger or galangal (Thai ginger)
  • 3 quarts water
  • canola or other neutral oil
Ingredients for Soup
  • 8 carrots, washed, peeled, cut into 1" chunks
  • 1 large white onion, roughly chopped
  • 2 cans of light coconut milk
  • Juice of 3-4 limes
  • Cilantro sprigs
  • 2-3 TB Thai Chili Garlic sauce
  • unsweetened coconut - toasted until edges are light brown

Thai Carrot Soup - Home & Family

Dr. JJ is preparing a delicious soup packed with vitamins and nutrients.

Directions

Saute the onion in a medium stockpot in 1-2 TB oil until translucent. Add lemongrass, red curry paste, ginger or galangal. Cook until curry paste browns a bit. Add the water, stir, and simmer for an hour or 2. Strain the stock, discard the solids and reserve the liquid.

Saute onion until translucent, add carrots and broth, and simmer until carrots are soft and fork tender. Add coconut milk and half the lime juice. Puree the soup in your blender or with an immersion blender. Add remaining lime juice and Thai Chili Garlic sauce to taste. Salt and pepper to your liking.

Garnish with toasted unsweetened coconut and/or cilantro sprigs and a squeeze of sriracha!

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