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Gluten Free Thai Carrot Soup

Published: November 12, 2014 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 18 Minutes
Serves Serves 4
Gluten Free Thai Carrot Soup
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Average Rating: 4.5 | Rated By: 4 users

This creamy carrot soup is deliciously flavoured with authentic Thai spices. The nutrients in carrots may provide protection against heart disease and cancer while helping to build strong bones and a healthy nervous system. Enjoy!

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Ingredients

  • 1 tbsp. coconut or extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp. freshly grated ginger
  • 1 stalk of lemongrass
  • Pinch of GF cayenne pepper (optional)
  • 1 Tbsp. GF ground cumin
  • 1 tsp. GF ground cardamom
  • ¼ tsp. GF ground nutmeg
  • 4 cups gluten free chicken or vegetable stock
  • 8 medium carrots, cut into large chunks
  • 2 Sprigs of fresh Thai basil or you can also use regular basil. Stems removed
  • 1 can of coconut milk
  • 2 Tbsp. GF fish sauce
  • 1 Tbsp. GF tamari sauce
  • 1 Tbsp. fresh lime juice

    • Instructions

  • Add oil, onion, garlic, ginger, lemongrass and cayenne into a large soup pot. Sauté for about a minute over medium-low heat. Stir in cumin, cardamom and nutmeg and cook until just fragrant
  • Add stock, carrots and basil and cook for 15 minutes
  • Remove lemon grass and stir in coconut milk. Remove from the heat and cool slightly. Using a high-speed blender or food processor blend until creamy
  • Return soup back to the pot, add fish sauce, tamari and lime juice and reheat


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