It's always soup season in my kitchen, and especially right now as spring temperatures are eagerly awaited. The chill has not left the air, though the sunshine is warmer than it was a few weeks ago. What better way to provide comfort and warmth than with a Thai-inspired carrot soup? Carrots are a pantry staple for those days when a meal is lacking in vegetables, as they keep well in the fridge and it's a snap to cut some up raw or lightly steam them for a side. In this case, carrots were the shining ingredient in this spicy and creamy soup.
Roasting the carrots brings out a natural sweetness that's complete with fragrant and zesty Thai flavors. Coconut milk is essential here for a more authentic Thai taste. Homemade red Thai curry paste is also an important component here. It also keeps well in the fridge and so I usually have some on hand when I am in the mood for Thai food. It's easy to make up and far superior in taste than store-bought varieties. Whether you make your own or purchase the paste, adjust the quantity added according to the heat level you are comfortable with. Remember, it is always easy to add more later on, but if you add to much to begin with, there is no going back.
I served this for dinner and then the next day for lunch with some Indian savories. The fusion of cultures worked quite well and my best friend Basil was happy to take a break from his holiday fare consisting of cheese sandwiches.
|Thai-Style Coconut and Roasted Carrot Soup|
|Recipe by Lisa Turner|
Published on April 14, 2015
A fragrant creamy soup of roasted carrots with Thai seasonings
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Other vegetable soups to enjoy from Lisa's vegetarian kitchen:
Curried Indian Vegetable Soup
Beet Lentil and Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Red Curry Vegetable Soup