THAI CARROT SOUP

Thai Carrot Soup image

Make and share this Thai Carrot Soup recipe from Food.com.

Provided by MummaKat

Time 40m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons corn oil
1 small onion, chopped
3 garlic cloves, chopped
1 inch ginger, chopped fine
2 tablespoons chopped lemongrass
4 cups chicken broth
1/4 cup jasmine rice
7 medium carrots, peeled and sliced thick
1 tablespoon cumin
1 1/2 teaspoons cardamom
1/4 teaspoon nutmeg
1 (15 ounce) can coconut milk
3 tablespoons fish sauce
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons coriander, chopped
1 tablespoon basil, chopped

Steps:

Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute.
Add the chicken broth and rice, and bring to a boil.
Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft.
Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter.
Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste.
Add basil and cilantro.

Nutrition Facts : Calories 389.1, Fat 27.2, SaturatedFat 20.9, Sodium 2150.7, Carbohydrate 30.4, Fiber 4.6, Sugar 7.5, Protein 10.9

*** Explore more Thai Carrot Soup Recipes »

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