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Carrot Soup with Thai Flavors

Posted by Peggy on December 2, 2011

Carrot-Ginger Soup with Thai Flavors
Recipe: Carrot-Ginger Soup with Thai Flavors


  • 1 tablespoon peanut oil
  • 1 leek (1/2 - 3/4 cup), well-washed and thinly sliced
  • 1 tablespoon grated or finely chopped ginger
  • 1 teaspoon minced garlic
  • 1/2-1 teaspoon finely chopped Thai pepper*, optional
  • 1 pound carrots, peeled and chopped into 1-2 inch pieces
  • 2 cups vegetable or chicken stock
  • 1 can (apx. 13 ounces) coconut milk
  • 2-3 tablespoons Asian-spiced cashews or almonds, left whole or coarsely chopped**
  • 1 tablespoon chopped cilantro, optional


  1. Heat oil in a heavy-bottomed stockpot or Dutch oven. Add leek and saute over medium heat for 2-3 minutes, until softened. Add ginger and garlic and sauté an additional minute, stirring.
  2. Add stock and carrots and bring to a boil. Reduce heat to simmer and cook, uncovered, 15 minutes. Stir coconut milk into pan and continue cooking until carrots are very tender, an additional 20-30 minutes.
  3. Purée in pot with an immersion blender or transfer in batches to a food processor. Season to taste with kosher salt. Garnish with Asian-spiced cashews, almonds or peanuts and serve.

* Wear plastic gloves when chopping hot peppers; the seeds and membranes (placenta) are where you'll get the fiery heat.

** Trader Joe's has a variety of Asian-spiced nuts from which to choose; I selected Thai Lime & Chili Cashews; I've also used Eden Tamari Almonds

Active Time: 30 minutes

Simmer Time: 35-40 minutes

Number of servings (yield): 4 1/2 cups rich soup (2 main course serving; 4-6 appetizer servings)

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