Spring is here, which means that here in Atlanta, we are experiencing beautiful 60- and 70-degree weather but with nasty freezing cold mornings still thrown into the mix. Before the heat settles in for good, I decided to get my last fix of a thick, creamy, warm soup—because hot foods will only be making rare appearances on my menu over the next few months.
With a quick search, I found several recipes online that use carrots and coconut milk blended into a thick soup, and I decided to give a combination of the recipes a try. Some of them added additional flavor with curry and some with basil, but I decided to just use them both! Combined with the coconut milk, the soup was sort of a full-blown Thai ingredients extravaganza.
While researching recipes, I also came across an interesting site, ThaiTable.com, that is strictly dedicated to Thai cuisine—from ingredients info and recipes to travel and more. If you enjoy this soup or Thai food in general, check out the site for more recipes that can be easily veganized.
Thai Carrot Soup
1 Tbsp. olive oil
2 tsp. curry powder
1 clove garlic, minced
1/2 medium onion, diced
1 medium bay leaf
1 lb. carrots, peeled and sliced
2 cups vegetable broth
1 cup coconut milk
1/4 cup chopped basil, plus more for garnish
Salt and pepper, to taste
•Heat the olive oil over medium heat, add the curry and garlic, and toast about 30 seconds. Add the onions and sauté until translucent.
•Add the bay leaf, carrots, and broth. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the carrots are soft, about 20 minutes. Discard the bay leaf.
•Place the mixture in a blender and process until smooth. Slowly add the coconut milk, blending until very smooth.
•Pour into a clean pot and return to the stove over medium heat. Add the chopped basil and season with salt and pepper, if desired.
•Garnish with basil and serve.
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Comments ( 7 )
You're making me want to lick my computer screen! looks YUMMY!
Posted by Heather Lynn | March 25, 2008 10:51 PM
Posted on March 25, 2008 22:51
How can these videos of obvious cruelty to animals be on PETA's web site and nothing is being done about this? I don't understand. This is unbelieveable, and sick, and terrible, and.. I don't know what else to say.. I don't have the words...I am so sickened about these things that are being done to these innocent animals, and nothing is being done to these people who are hurting/torturing/abusing/killing/skinning/shooting/slicing/slaughtering/ these animals. How can this be happening?????????!!!!!!!!!
Posted by Brina Engel | March 25, 2008 11:16 PM
Posted on March 25, 2008 23:16
That looks yummy!
Posted by Danielle | March 26, 2008 4:53 PM
Posted on March 26, 2008 16:53
I've been testing the vegan waters for about three months now and I have trying out recipes on my family. I made this soup last night and my step-father (extreme carnivore) had only good things to say. Thank you for the recipes and the ammunition to rally for vegan friendly meals in my home!
Posted by Whitni | March 27, 2008 12:38 PM
Posted on March 27, 2008 12:38
This looks really good but I'm not a fan of carrot, I'm going to try making it with pumpkin instead : )
Posted by jane | April 2, 2008 8:56 PM
Posted on April 2, 2008 20:56
We (Valerie and I) just made this... it's amazing!
Posted by Roberto C. Madruga | April 12, 2008 10:19 PM
Posted on April 12, 2008 22:19
I wish this had servings or nutritional info.
Posted by jess | April 16, 2008 10:58 AM
Posted on April 16, 2008 10:58