Recipe for Fall: Thai Style Carrot Ginger Soup

If you’ve been taking carrots for granted (we don’t blame you, it happens!) it’s time to re-discover them. Their combination of sweetness and great vitamins is hard to beat. We worked up a soup recipe that makes them shine with zing from fresh ginger, and a hint of sweet richness from coconut milk. Cozy up and let us know in a comment how you tweak it your way!

Carrot-Ginger Soup

Makes about 8 cups.

1 Tbs. extra virgin olive oil

1 Tbs. butter

1 large yellow onion, diced

Kosher salt

1 ½ lbs. carrots, peeled and diced (about 4 cups)

3 Tbs. chopped ginger

1 Tbs. mild curry powder

4 cups vegetable or chicken stock (homemade or low-sodium)

15 oz. can coconut milk

1 Tbs. lemon or lime juice, more as needed

Heat the olive oil and butter in a large pot over medium heat. Stir in the onions and 1 tsp. salt and cover the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.

Add the carrots, ginger, and curry and continue to cook uncovered for another 2 minutes to “bloom” the spices. Add the stock, bring just to a boil over high heat, and then reduce to a simmer. Cover the pot partially and continue to simmer for another 20-30 minutes, or until the carrots are completely tender.

Carefully puree the soup in batches in a blender and return to the pot. Stir in the coconut milk and lemon juice and rewarm gently. Taste and season with more salt or lemon juice as needed.

One Response to “Recipe for Fall: Thai Style Carrot Ginger Soup”

  1. thanks for that dude! awesome idea and thoroughly interesting read. ive been trying to convince my mates that we should have a proper curry night-in instead of going out every week, and actually did it last week. well good success it was, i tell you! i found a tasty chicken and vegetable and a few others from this wicked curry recipes site, and even made the naan myself too! who said guys cant cook!