Thai-Spiced Carrot Soup Recipe
Peppery in flavour, micro coriander makes for the perfect finishing touch to your spicy dishes without the soapy and bitter characteristics that mature coriander can bring. Add a sprinkle of micro coriander to this Thai-spiced carrot soup for a vibrant yet comforting dish.
Serves: 4
DF, GF, V
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Thai-Spiced Carrot Soup Recipe
Topped with a sprinkle of peppery micro coriander, this Thai-spiced carrot soup for a vibrant yet comforting dish you can enjoy all winter long!
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large brown onion, chopped
- 2 garlic cloves, grated
- 1 tbsp ginger, grated
- 700g carrots, skin on, chopped
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1L salt-reduced vegetable stock
- ½ tsp cinnamon
- 2 tbsp honey
- ½ cup light coconut milk, plus extra to drizzle
- ¼ cup peanut butter
- Cracked black pepper, to taste
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- Garnish
- Micro coriander
- Toasted unsalted peanuts
- Drizzle coconut milk
Method
- Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 mins or until soft. Add the ginger and continue to cook for 30 secs or until fragrant.
- Add the carrots, curry paste, curry powder, vegetable stock, cinnamon and honey, stirring to combine. Cover and bring to the boil. Reduce the heat to low and simmer for 30-35 mins or until carrots are tender. Stand for 5 mins.
- Using a stick blender, blend soup until smooth. Return soup to medium-low heat. Stir in the coconut milk and peanut butter. Season with pepper. Cook, stirring occasionally, for 5 mins or until heated through.
- Ladle soup into bowls and garnish with micro coriander, toasted peanuts and a drizzle of coconut milk.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
