in Soup Recipes

Thai carrot soup

updated

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Ingredients for 4 servings:

  • 1 kg carrot(s)
  • 2 potatoes
  • 1 onion(s), chopped
  • 2 tsp, heaped curry powder
  • 1 pinch(s) cumin powder
  • 1 pinch(s) cardamom powder
  • 1 pinch of chili powder
  • Salt
  • 2 lemon leaves
  • possibly garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Cut the carrots into 1 cm thick slices and boil in lightly salted water. When the carrots are cooked al dente, drain a little water so that the carrots are just covered. Then puree with a hand blender. Season with salt, curry, cardamom, cumin, pepper and chili and simmer with 2 lemon leaves for 20 minutes. If desired, you can add a clove of garlic before pureeing. Cut 1-2 potatoes into 5 mm cubes and simmer until tender. Per serving approx. 200 kcal Optional: Add 200 g of chicken breast, prepared as pulled chicken, to the soup. If necessary, the soup can be thickened with a little flour mixed with cold water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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