Name: Thai Carrot Soup
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 celery rib, chopped; 1 garlic clove, chopped; 1 teaspoon olive oil; 1 lb carrot, cut in 1-inch pieces; 1 inch piece fresh gingerroot, peeled and sliced; 1 teaspoon red pepper flakes; 3 cups vegetable broth; 1 1/2 tablespoons soy sauce; 2 tablespoons creamy peanut butter; 1 teaspoon sesame oil; 13 1/2 ounces coconut milk, unsweetened; 1 bunch fresh cilantro leaves, chopped

Servings: 4 persons

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 teaspoon olive oil
1 lb carrot, cut in 1-inch pieces
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
13 1/2 ounces coconut milk, unsweetened
1 bunch fresh cilantro leaves, chopped

1
In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
2
Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
3
Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
4
Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
5
Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Thai Carrot Soup

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