If like me you buy fresh vegetables you will enjoy this Thai Carrot and Corriander Soup recipe.

I always love the smell of veg in the veg shop or on a market stall where there is something different than the supermarkets vegetable department.

I had a lot of carrots to use up so I thought I would make a carrot soup but not any old carrot soup.

There is one on the market a Thai Carrot Soup that I found really nice but I thought I would put my own twist on it.

Ingredients:

  • 1 tbsp olive oil.
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tbsp ginger I used lazy ginger.
  • 2 tbsp red Thai curry paste.
  • 1 tsp gluten free soya sauce.
  • 600ml vegetable stock
  • 1 tin of light coconut milk
  • 8- 9 carrots sliced
  • 1 red pepper chopped
  • 2 lemon grass stalks, take off the outer leaves and whack with a mallet to release the oils.
  • Pinch of chilli flakes
  • Coriander chopped up.
  • Juice of one lime.

Method:

  1. Heat the oil
  2. Add the onions and fry for 2 minutes until soft
  3. Add the garlic and ginger and fry for a minute
  4. Add the Thai curry paste and the soya sauce to the onions stir and the vegetable stock.
  5. Add the rest of the ingredients apart from the lime
  6. Simmer gently for 30 minutes
  7. Take out the lemon grass stalks.
  8. Blend down with a hand stick blender or a blender be careful not to splash yourself.
  9. Add the lime juice.

I served this garnished with extra coriander and a schar bread ciabatta warmed up enjoy x

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