creamy thai carrot soup
Updated from a recipe c/o Weight Watchers.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4-6 small servings (approximately)
Ingredients
- 2 cups vegetable or chicken broth
- 1 cup coconut milk
- 1 pound carrots, sliced
- 1/2 cup shallots, peeled and sliced
- 1-2 medium garlic cloves, peeled and cut in half
- 2 teaspoons *fresh* ginger root, grated
- 1 1/2 teaspoons thai red or yellow curry paste *or* thai curry powder, to taste
- - salt, to taste
- 6 ounces silken tofu, drained
- - fresh mint or fresh cilantro, for garnish (or both)
How To Make creamy thai carrot soup
-
Step 1*NOTE: Thai curry paste available at Asian markets and some grocery stores.
-
Step 2In a medium saucepan, bring broth, coconut milk, carrots, shallots, garlic and ginger almost to the boil over medium heat. DO NOT BOIL! Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
-
Step 3Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
-
Step 4Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.Serve mint leaves and/or fresh cilantro on side for garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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