Thai Inspired Carrot and Yellow Pepper Soup

Name: Thai Inspired Carrot and Yellow Pepper Soup
Prep time: 3 h 19 min
Cook time: 3 h 19 min
Yield: 1 serving
Ingredients: For the soup:; 2 tablespoons extra virgin olive oil; 1 large onion; 1 large yellow bell pepper; 4 medium cloves garlic; 1 tablespoon finely chopped fresh ginger*; 1 tablespoon finely chopped fresh lemongrass; 2 teaspoons ground coriander; 1 tablespoon brown sugar; ¼ teaspoon red pepper flakes; 6 cups low sodium chicken broth; 1 ½ pounds carrots; 1 14- ounce can light coconut milk; ½ teaspoon salt; For the gremolata:; 2 tablespoons finely chopped fresh parsley; 1 tablepoon finely chopped carrot; 1 teaspoon finely grated fresh lemon zest; ½ teaspoon finely chopped fresh ginger; ½ teaspoon finely chopped fresh lemongrass; 1 small clove garlic

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Prep Time
3 hrs 19 mins
Cook Time
3 hrs 19 mins
Course
Soup
Cuisine
Thai

Thai Inspired Carrot and Yellow Pepper Soup

Brielle Kelley

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This bright, fragrant soup is loaded with healthy ingredients and bursting with fabulous flavor! It's great as an appetizer soup or for lunch or casual dinners.

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Ingredients

For the soup:
2 tablespoons extra virgin olive oil
1 large onion coarsely chopped
1 large yellow bell pepper coarsely chopped
4 medium cloves garlic minced
1 tablespoon finely chopped fresh ginger*
1 tablespoon finely chopped fresh lemongrass
2 teaspoons ground coriander
1 tablespoon brown sugar
¼ teaspoon red pepper flakes
6 cups low sodium chicken broth
1 ½ pounds carrots peeled and roughly chopped (I sometimes cheat and use the baby carrots that are already peeled - makes this soup come together super fast!)
1 14- ounce can light coconut milk
½ teaspoon salt
For the gremolata:
2 tablespoons finely chopped fresh parsley
1 tablepoon finely chopped carrot
1 teaspoon finely grated fresh lemon zest
½ teaspoon finely chopped fresh ginger
½ teaspoon finely chopped fresh lemongrass
1 small clove garlic finely minced

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Instructions

In a large Dutch oven, heat oil over medium heat until hot. Add onion and yellow pepper and cooking, stirring occasionally until onion is wilted, about 3-4 minutes.
Add garlic, ginger, lemongrass, coriander, brown sugar and red pepper flakes. Cook for another 2 minutes, stirring frequently.
Add chicken broth and carrots. Increase heat to high. Bring to a boil, then cover and reduce to a steady simmer. Cook for 25-30 minutes or until carrots are very tender.
Add coconut milk and puree until smooth with immersion or regular blender. If using a regular blender, blend in batches. I like to place a narrow funnel in the opening of the blender cover and hold it in place as I blend. It allows the steam to escape, preventing a mess.
Serve hot with a drizzle of Greek yogurt (thinned out with a little milk) and a scatter of Thai gremolata.
For the gremolata, combine all ingredients and stir to combine.

Notes

For a beautiful topping, drizzle the yogurt or cream in drops over the top of the soup. Take a toothpick or a skewer and run it through the drops creating an attractive swirly pattern. Scatter a small spoonful of the gremolata over the top.