Creamy Thai Carrot Soup
- RECIPE MAKES: approx. 4
- PREP TIME: 10mins
- COOK TIME: 40mins for roasting carrots & 30mins for soup
Preheat oven to 180C. Line a baking tray with baking paper for easy cleanup.
Peel carrots, cut on the diagonal so each piece is ~ 2-3cm thick, place on the baking tray. Sprinkle carrots with half the oil and a pinch of salt, toss to coat. Arrange in a single layer and roast until slightly browned, ~ 40 mins.
Meanwhile, in a large saucepan, heat remaining oil over medium heat, fry onion until soft and translucent; ~5mins. .
Add garlic, coriander, cumin, and paste, cook until fragrant, ~1 min., stirring constantly.
Add stock (and or water) stir well, scraping off any onion/spices stuck to the saucepan’s base.
Add roasted carrots to saucepan. Bring mixture to the boil over high heat, reduce heat, simmer 15 mins, allowing flavours to meld.
Add butter and lime juice (if using), allow to cool slightly before transferring in batches to a blender, pulse until smooth.
Serve hot with cracked pepper and coriander (if using).
Serving suggestion:
For a complete meal, try serving soup with warm Fate LP bread (See www.vitafriendspku.com/au/recipes/Fate- Low-Protein-Bread)
For a thinner soup, try adding more stock or water.
- 1kg carrots, peeled and cut
- 1-2 Tbsp olive oil
- Pinch of salt
- 1 medium brown onion, finely chopped
- 2 cloves garlic, crushed
- ½ tsp ground coriander
- ¼ tsp cumin
- 1Tbsp thai red curry paste (check label for protein)
- 4 cups vegetable stock (or water)
- 2 cups water
- 1 Tbsp butter (optional)
- 1 tsp lemon juice (optional)
- Freshly ground pepper (optional)
- Fresh coriander to garnish (optional)
