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Submitted From Malin, Aromas, CA
CARROT GINGER SOUP WITH THAI FLAVORS
This is approximate…. I never really measure anything… just go by what you like flavor wise!
You can also do this without the Thai flavors, omit the last few steps.
2 tablespoon oil
½ cup chopped onion (here I also sometimes use leek and a little bit of fennel)
¼ cup minced peeled fresh ginger (of course use the grater!)
3 cups (or more if needed)
4 cups peeled and sliced carrots (about 1 ½ pounds)
½ cup orange juice
½ cup half and half (the traditional way)
Little bit of ground cinnamon and ground nutmeg
Salt and peeper
For Thai flavor you need:
1 can of coconut milk
Splash of Fish sauce
Lemongrass (if you have it – not necessary)
Juice of fresh lime (can also use a bit of grated lime peel if not using lemongrass)
Dash of sugar
Sweet chili sauce
Heat oil in large sauce pan over medium high heat. Add onion and minced ginger and sauté until onion is translucent.
Towards the end, add the carrots and sauté them for a few minutes as well. Add chicken stock, and a couple of pieces of lemongrass if using. Cover and simmer until carrots are tender, about 30 minutes.
Remove lemongrass pieces before pureeing mixture in blender or processor (probably need to do this in batches) Return soup to pan. Mix in orange juice and half and half if doing it the traditional way, or use a little bit of orange juice and squeeze in the juice of 1 or 2 limes along with a dash of fish sauce and a splash of sugar and then the coconut milk, maybe a dash of sweet chili sauce.
Mix well and simmer on low for a few minutes. Mix in ground nutmeg and cinnamon, and season with salt and pepper. You might need to add more stock if it is a bit thick.
Remember to taste a lot, especially when doing the Thai version, you want a flavor that is a little bit sweet, sour and salty. You might need to add more lime or sugar or fish sauce, keep tasting until you get the flavor you like. Try just to put a little bit of coconut milk in at a time, you might not need a whole can. Also improvise - you will come up with your own favorite way of doing it!
I like to serve it with a dollop of crème fraiche or whole plain yogurt, sometimes blended with cilantro or basil in a blender.
Bon Apetit!
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