Thai Inspired Carrot and Yellow Pepper Soup
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Thai Inspired Carrot and Yellow Pepper Soup
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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 onion coarsely chopped, large
- 1 bell pepper coarsely chopped, large, yellow
- 4 garlic minced, medium cloves
- 1 tablespoon ginger finely chopped, fresh
- 1 tablespoon lemongrass finely chopped, fresh
- 2 teaspoons ground coriander
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 6 cups chicken broth low sodium
- 1 ½ pounds carrot 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 coconut milk light, canned
- ½ teaspoon salt
- For the gremolata:
- 2 tablespoons parsley finely chopped, fresh
- 1 carrot finely chopped, tablespoon
- 1 teaspoon lemon finely grated zest, fresh
- ½ teaspoon ginger finely chopped, fresh
- ½ teaspoon lemongrass finely chopped, fresh
- 1 garlic finely minced, small clove
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.
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