Happy New Year! Like most of you I am trying to kick off the new year by eating healthy and taking good care of myself and my family! Making a good soup is always a win. And I’m super into freezing everything nowadays! It makes meals so easy for my family while we are all busy and on the go. I freeze small containers for Ryan and a double serving for me and Matty to share.
To make this spicy, sweet and creamy soup…first you need to soften some onion. Then add some garlic. (Always onion first! Garlic will burn faster.)
Next, add chopped ginger and a big tablespoon of lemongrass. I buy it in a tube like this one. Stalks work too though!
Chicken (or veggie) broth next…
and 1 tablespoon of low sodium soy sauce. I have used ponzu before too and it’s yum yum yum.
Peel and rough chop your carrots and throw them in!
Then I rough chop my cilantro and basil. The whole soup will get blended though, so truthfully you can just drop a handful in the pot.
Add 1 cup of coconut milk. You can buy this fresh in the refrigerated aisle, or you can use a can. (I used a can!) Make sure you shake the can very well to combine the ingredients. They naturally separate.
Let it alllll simmer!
After all the veggies are soft, pulse in your vitamix or use an emulsion hand blender.
Oooh baby! Pour it up…
And enjoy! I like to garnish with extra herbs and a tablespoon of chili paste for extra heat.
Thai Carrot Soup
approx 40 minutes to make
1 Tb of olive oil or butter
1/2 a large yellow onion, chopped
4 cloves of garlic, chopped
1 Tb of lemongrass
2 inch piece of ginger, peeled and chopped
1 cup chicken or vegetable broth
1 Tb low sodium soy sauce
6-8 carrots, peeled and chopped
1 cup of cilantro
1 cup of basil
1 cup of coconut milk
Soften onions in a large stock pot with oil or butter. Next add garlic, ginger and lemongrass. Then add chicken or veggie broth and soy sauce. Add carrots and herbs. Let simmer on medium heat. Add coconut milk. After all vegetables are soft, pulse in a blender or hand emulsion blender.