Thai Carrot Soup

Autumn is now in full swing here in Wales, the mornings are growing cold and, according to some, snow isn’t too far away. With the weather in mind, soup appears to be the most sensible meal to opt for, particularly when the evening menu features a roast chicken. Not only is this soup incredibly comforting, it also brings with it all the health benefits of its fragrant ingredients. Ginger, for instance, is known to have many health benefits, from pain relief to prevention of nausea. It isn’t widely used in herbal remedies for nothing, you know.

This is my own recipe and a jolly fine one at that, though I can’t admit to having had the brainwave myself. Indeed, one of my favourite past-times when out food shopping with my dear mother is to cast my eye over all the expensive soup they stock. Thai Carrot Soup sounded so delicious that I simply had to give it a try, and the result was rather delicious. The flavour of this soup is subtle, though at the same time ever present and distinctive – which I suppose is the quality of most fragrant ingredients. The key to making a successful Thai soup is not to be scared of adding what would usually be considered a shocking amount of punchy flavour – they will be mellowed out once the coconut milk has been added. In fact, if any less than the amount suggested in the recipe is added then one may find oneself a little glum.

It appears to me that rather a lot of people hold the misconception that soup is watery and not a worthy selection for a main meal. I used to be one of these detestable people and the problem appears to be tinned soups which are blended to within an inch of losing any texture they once had. I urge anyone who maintains this opinion to try making their own – you will be pleasantly surprised. My apologies if I just described you as detestable, indulging in this blog automatically induces me to rescind any potentially hurtful remarks that may previously have been uttered.

Thai Carrot Soup

Serves 5-6

Ingredients:

• 500g carrots, peeled and roughly chopped

• 2 medium onions, roughly chopped

• 1 swollen thumb sized piece of ginger

• 3 cloves of garlic

• 1 stick of lemongrass

• 2 red chillies

• The stalks of a small bunch of coriander

• 1 tsp ground turmeric

• 1 tsp vegetable bouillon

• A pint of the finest tap water

• 400ml coconut milk

• 1 lime, the juice thereof

• Oil

• Seasoning

• Fresh coriander finely chopped, to serve

Method:

1. Blend the ginger, lemongrass, garlic, chillies and coriander, together with a drizzle of oil. In a little more oil fry this paste in a large pot along with the turmeric, proceed to add the carrots and onions and cook for a few minutes. Cover the vegetables and spices with water, add the bouillon and simmer for 20-25 minutes.

2. Once the carrots are tender stir in the coconut milk and blend in a food processor. Once the soup is of a rustic consistency return it to the heat and add the lime juice, season to taste. Serve in a bowl with a little fresh coriander, bread is entirely optional.

Cost: The entire pot of soup should, with effective shopping methods, cost around £2.50 to make. When you consider that this soup warms, fills and does wonders for your health that really isn’t such a bad price. Oh and a small pot of this at the supermarkets costs £2.

 

98 thoughts on “Thai Carrot Soup

  1. Joanne

    LOL! I love your description of the size of ginger…swollen thumb! haha! I never know how to write the sizes of that stuff. Like 1 inch cube? Your way is brilliant!

  2. jacqueline

    It’s really a shame you live on an entirely different continent. I’d love nothing more than to hire you as a personal chef. Such delicious looking (and healthy) food you make all the time!

  3. Bronwen

    This looks lovely. Just wondering – where do you buy your lemongrass? The price of 2.50 for the whole pot sounds pretty cheap, I’ve only been able to find quite expensive sticks of the stuff when I’ve been in the UK.

  4. foodie @ Tasting Spot

    i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  5. jfeldt

    oh my word you just had to come visit and comment on my blog didn’t you? Now there’s about a hundred more recipe’s I’ve just browsed through on here and I can feel the pounds lurking in the corner just waiting to jump on my rear end :) Actually, all kidding aside, thanks so much for stopping by and I love your site. New follower, and about to try this soup this week.
    jfeldt

  6. daisy

    I love all of your soup postings, and I can’t wait to make some of them. It’s just hard to get in the mood for soup when it’s close to 90 degrees F in October. I’m hoping it’ll cool off here in Southern California soon.

  7. emilysincerely

    That looks like a very comforting soup. we are still quite hot here in south Texas. I have just planted my carrot seeds and garlic, & the onions are soon to go in too. I will look forward to making a version of this in a few months time (if I can wait) I might just have to buy carrots to make it earlier.

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  9. Bunny Eats Design

    Gorgeous! It’s spring here and I’ve got a big bag of carrots in the fridge. I think I’ll be making some sweet and spicy carrot soup for dinner tonight. Thanks for the inspiration!

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  11. odorunara

    I finally moved to a place with fresh coriander, so I made this after reading about it on homemade adventure. Delicious, and great texture!

      1. odorunara

        Japanese food doesn’t use coriander, and most of the fusion food I make doens’t either. ^^;; Otherwise, the dried stuff, which just isn’t the same.

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  14. Srini

    Tried this one out yesterday – both my partner and my flatmate finished a huge pot of the soup.

    I served the soup with some Butter Garlic Naan – was a hit !

  15. clairen

    Hi, just made your soup and the flavour is absolutely lovely, but it was my first time using lemongrass and the stick was quite a large one. I followed the recipe very closely, but at the end the lemongrass is, well, like eating tiny twigs, fibrous strands of not-so-goodness. Should I have blended the lemongrass to a complete pulp first?? Cooked the herbs longer? Did I use OLD lemongrass? I will definitely try this again as I adore the flavour combination, just need some help with the fine tuning. :

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