Warm up with a bowl of Thai carrot soup
Blended soups are perfect when it's cold outside. And I especially love soups with a hint of spice to tickle the throat. Not only is this soup simple to make, but it also freezes well, kids love it, and it goes well with one of my favorite foods: toast! Best of all, if you have a bunch of carrots in your fridge, this is a great way to use them up.
When experimenting with Thai recipes your goal is to achieve a balance between sweet, sour, spicy and salty. The sweet in this recipe comes from two ingredients: coconut milk and carrots. The sour comes from lime juice (not only does it add a sour note, it also adds a delicate lime fragrance). The spice is added through the red Thai curry paste. The saltiness in Thai food usually comes from fish sauce, but because I'm keeping this recipe plant-based, I'm using soy sauce instead.
To tickle your nose, I've added something special: star anise. Though it's not essential, I do recommend it for the sweet fragrance; just be sure to remove it before you blend the soup.
Thai Carrot Soup
Serves 4 to 5
1 teaspoon vegetable oil
4 cups coined carrots, about 4 to 5 carrots
1 1/2 cups diced onion
1 tablespoon chopped ginger
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