in Soup Recipes, Thailand

Thai carrot soup

updated

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Ingredients for 4 servings:

  • 500 g carrot(s), young
  • 1 medium-sized onion(s), chopped
  • 3 cloves garlic, thinly sliced
  • 1 tbsp olive oil
  • 300 ml vegetable stock
  • 300 ml water
  • 100 g peanut butter
  • 2 tsp, grated chili paste (Prik Pao)
  • e.g. palm sugar
  • e.g. salt and pepper
  • n. B. Coriander leaves
  • n. B. Coconut Cream

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

creamy, vegan

Peel the carrots and slice them thinly. Sauté the onions, garlic, and carrots in hot olive oil for 5 minutes. Add the vegetable stock and water and simmer for 20 minutes. Blend until smooth with a hand blender. Add the peanut butter and chili paste and season with palm sugar, pepper, and salt. Serve garnished with coriander and coconut cream.

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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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