Monday, January 28, 2013
Thai Carrot Soup Party
One thing I love about soup month is that you really can’t screw up the ingredient measurements since it all gets blended together. Plus I got a book over the holidays with quick bread recipes that have become super easy, and a perfect addition to our soup nights. More on that later...
We went to a soup party over the holidays which was a brilliant idea! They had four different soups with toppings specific to each soup. (We love taco night for the same reason because you can customize your meal to your taste preference.) The big winner of the soup party was a Thai Carrot Soup, which both adults and children loved.
Inspired by the winner, I picked two recipes on the internet and put together my own version of it. I would love to try it again with coconut milk but I thought I’d go with this one to begin with.
Thai Carrot Soup
3 cloves of garlic
1 small onion
1 inch of ginger
4 cups of vegetable broth (or chicken)
(Adult version: red pepper flakes or the Thai garlic red pepper sauce, fish sauce, soy sauce, lime juice, and cilantro blended in)
In a large stir-fry pot add garlic, onion, ginger, and lemon grass. Add the carrots and stir-fry for a couple of minutes then add half of the veggie broth. Simmer for 15-20 minutes until the carrots are soft. (Add spices at this point if you don’t have picky children.)
Now transfer everything to the blender or food processor. Add the rest of the veggie broth if you can or stir it in when you transfer it back to the pot.
Easy, right? Then I had some fun purple Thai rice, little pieces of cooked chicken, cilantro, grilled mushrooms, red pepper flakes out on the table so you could customize it to your tastes. Plus I threw some dough into the oven and you have a dinner party even when your husband is out of town on a boys' weekend.