Thai Carrot Soup
Notes: I can’t get enough of this fast, cheap, easy, flavorful soup! I’m not a huge fan of carrots but they’re so dang nutritious and cheap that I’m always looking for ways to use them. I’ve tried several carrot soups and have found them all to be utterly boring! So I made this one up. It’s basically the same flavors as my Eggplant Green Curry but they pair surprisingly well with the sweetness of the carrots. Serve with cold corn on the cob to counter the heat! Be aware that store-bought green curries can vary a lot in quality and spice level (avoid Thai Kitchen brand green curry paste, yuck). If you think you don’t like green curry, try another brand or go to a real Thai restaurant and try the real thing. Once you’ve had good Thai curry, you’ll never go back. If you can’t find the lemongrass or kaffir lime leaves, try using a few pieces of lime peel and extra lime juice.
★★★★★ Prep Time: 5 mins | Cook Time: 20 mins | Makes: 4 servings | Difficulty: Easy
1 onion, diced
1.5lb carrots, sliced into half inch rounds
3 c veg stock
3 c almond milk
2 stalks lemon grass
4 kaffir lime leaves
.5 T green curry paste (I like Mae Ploy brand)
1 t coconut extract 1 lime (kaffir lime if you can find it)
Directions: Put everything in a pot. Cover. Bring to boil. Reduce to active simmer for 15-20 mins or until carrots are soft. Purée to desired consistency. I like to remove a few scoops of solids, purée until very smooth, then add the solids back in. Squeeze fresh lime in each bowl. Serve with cold corn on the cob. FOR KIDS: Don’t add the curry paste until the end. I scoop out some solids for my toddler, then add curry paste and purée.
Source: My Brain
Sent from Paprika Recipe Manager