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)
7-10 carrots
Fresh Cilantro

(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.


  1. The color is so beautiful! wow! Looks delicious, Jolie.

  2. I'm really impressed Jolie! I already know your bread is delicious and now I want this soup to go with. Salad and wine too, you really did this soup spread in style.

  3. Sounds yummy Jolie! Thanks for sharing.

  4. Jolie! This was a great post and it makes me laugh after our talk about blogging. You are so good at it; I have no idea why you hesitate! I expect to see regular Jolie posts from now on. That said, I am totally not sure about carrot soup! Haha! The picture is really lovely, though. I could potentially give this a try...

  5. Beautiful picture and I LOVE anything Thai! The idea of a soup party is brilliant.

  6. PS. Please do another bread post soon - LOVED your homemade bread at our last girl's weekend!

  7. thank you jolie, its really nice blog, informative and helpful...

  8. Awesome meal, Jolie! Very healthy and easy too. Doesn't get better than that. When I make soup I always try to make a ton and then freeze enough for a second meal. Matthias and I took a cooking class recently and this woman's motto was "Cook once, each twice." I'm trying to be more mindful of that lately so dinner time is less stressful.

  9. I made the adult version of this (along with Amber’s kale salad) this weekend and added a can of light coconut milk and some Thai curry paste. I would recommend removing the lemon grass before you blend the soup, it’s very fibrous and didn’t blend in very well. But the soup is fabulous, perfect for this time of year, and even my one year old liked it, spice and all!