Introduction

It might as well almost be December because I found myself starting to look for a new winter coat the other day. I was wearing shorts and a t-shirt at the time. It might be best for me to slow down. I seem to keep forgetting that even though we’ve moved past Labor Day, it’s still technically summer. You’d think the 85 degree days would also clue me in. Sadly, no.I feel like I’m sliding into full fall mode more and more everyday. This usually happens to me around this time every year. But after a few days, a week max, I tend to slide back into my summer-self, and stay there until the leaves start changing.I’m giddy about fall baking and all things pumpkin & apple. But, I won’t go there just yet. Maybe next week or the week after. We’ll see. For now I’m taking baby steps…in the form of soup. A super Easy Thai-Inspired Carrot Soup, to be exact. This soup is sort of my way of bridging the seasons. It’s totally a perfectly acceptable meal any time of year (at least for me), but it’s even more perfect during fall and winter.

Recipe

The recipe is adapted from Thai-Inspired Asparagus Soup at Yahoo! Food. Carrots are the perfect way to make this soup suitable for fall…but once spring rolls around I will definitely be making the original version and you should, too.

Ingredients

2 tablespoons coconut oil
1 medium onion, diced
2 pounds carrots, peeled & chopped
2 tablespoons finely chopped ginger
3 cloves garlic, minced
2 tablespoons red Thai curry paste
1 13.5-ounce can coconut milk
4 cups chicken or vegetable stock
salt & pepper
fresh cilantro, for garnish

Instructions

Heat the coconut oil over medium heat in a Dutch oven or heavy-bottomed pot. Add the onion, carrots, ginger, and garlic. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir to coat the vegetables with the oil. Cook, stirring occasionally, until the carrots start to soften, about 20 minutes.
Stir in the red Thai chili paste and cook for 1 minute. Add the coconut milk and stock. Bring to a boil, then reduce the heat and simmer until the carrots are soft, about 40 minutes.
Use an immersion blender to puree the soup until it's smooth. Alternatively, transfer the soup to a standard blender, working in batches if necessary, and puree until smooth, then return the soup to the pot.
Taste, and season with additional salt and pepper, if necessary. If the soup is too thick, you can thin it out with a small addition of stock or water.
Transfer the soup to bowls. Garnish with coconut milk and fresh cilantro. Serve immediately.

Conclusion

Caramelized Gochujang Tomato Soup - Justine Doiron

Enjoy this Thai-inspired carrot soup that is perfect for transitioning from summer to fall. Its rich flavors and hint of spice will warm you up during the colder months. Don't forget to check out the original asparagus soup recipe for a refreshing option in the spring. Happy cooking!

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