Recipe: Carrot-Ginger Soup with Thai Flavors
The ideal make-ahead, this savory soup remains delicious for up to four days, refrigerated. It may also be served in aperitif glasses as a prelude to a larger meal. This soup may provide the sustenance you'll need for braving the crowds, or whatever the holidays have in mind.
Yield: 4 1/2 cups rich soup (2 main course serving; 4-6 appetizer servings)
Active Time: 30 minutes
Simmer Time: 35-40 minutes
- 1 tablespoon peanut oil
- 1 leek (1/2 - 3/4 cup), well-washed and thinly sliced
- 1 tablespoon grated or finely chopped ginger
- 1 teaspoon minced garlic
- 1/2-1 teaspoon finely chopped Thai pepper*, optional
- 1 pound carrots, peeled and chopped into 1-2 inch pieces
- 2 cups vegetable or chicken stock
- 1 can (apx. 13 ounces) coconut milk
- 2-3 tablespoons Asian-spiced cashews or almonds, left whole or coarsely chopped
- 1 tablespoon chopped cilantro, optional
* Wear plastic gloves when chopping hot peppers; the seeds and membranes (placenta) are where you'll get the fiery heat.
1. Heat oil in a heavy-bottomed stockpot or Dutch oven. Add leek and saute over medium heat for 2-3 minutes, until softened. Add ginger and garlic and sauté an additional minute, stirring.
2. Add stock and carrots and bring to a boil. Reduce heat to simmer and cook, uncovered, 15 minutes. Stir coconut milk into pan and continue cooking until carrots are very tender, an additional 20-30 minutes.
3. Puree in pot with an immersion blender or transfer in batches to a food processor. Season to taste with kosher salt. Garnish with Asian-spiced cashews, almonds or peanuts and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 1, 2011.