TNT: Thai Flavored Carrot Soup
This was way more filling than I thought it would be. I changed the instructions a bit from the original because, well, that's how I do things. haha The only thing it seemed to be missing was a bit of heat. Next time I'm going to add a serrano or jalapeno pepper for a bit of kick behind the sweet and savory. I didn't add any salt at the end because the fish sauce seemed to be enough. I did add several grinds of fresh pepper and it looked pretty floating on top! This reheats great in the microwave or on top of the stove.
Thai Flavored Carrot Soup
Week of Menus / Serves 6-8
2 tablespoons vegetable oil
1 onion diced
1.5 lbs (I used nearly two whole pounds) of carrots, cut into chunks
1 shallot, roughly chopped
6 cloves of garlic, peeled
2 inch knob of ginger, peeled and roughly chopped
3 tablespoons fish sauce
Juice of one lime
1 quart chicken stock
2 cups coconut milk
1/2 cup of cilantro, chopped
Salt and pepper to taste
Heat a large pot over medium heat. Add vegetable oil and onions, and cook until onions are wilted, about 3 minutes.
Add carrots, shallot, garlic, ginger and saute until the ginger and garlic become fragrant, about another 3 minutes.
Add fish sauce and lime juice and cook for another 2 minutes.
Add all of the chicken stock, coconut milk and cover soup, simmering until carrots are super tender, about 25 minutes. Add cilantro.
Using a handblender, puree soup, until it becomes smooth. Season with salt and pepper if necessary.
We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry