Thai Carrot Ginger Soup

Thai Carrot Ginger Soup

Have I told you the story about my least favorite root vegetable? No? It’s a short one.

Carrots.

Carrots are my least favorite root vegetable. I’d gladly scrub and peel a celery root, muscle my way through chopping a rutabaga (as well as figuring out how to flavor the dern thing), and dye my hands, clothing, counter, and cutting board beetroot red than mess with a carrot.  Why? I blame it on grade school lunches. I grew up with lukewarm baby carrots in my sparkly blue Aladdin lunch box every day.

While everyone goes through food phases, there are certain foods that can’t make a comeback in my life. Ask me the last time I had a peanut butter and jelly sandwich or a turkey pita with lettuce. The answer is 2 presidents and many-a-jelly-bean bar graph ago.

Before I tried making carrot soup, I imagined they taste exactly like raw carrots. False! The natural sweetness of the carrots and mild flavor make them the perfect foundation for a creamy soup. They have the most well rounded, soft texture and palatable flavor. I could rest my head on pillow-y carrot ginger soup if I weren’t worried about getting…soup…on my face.

Thai Carrot Ginger Soup

This Creamy Thai Carrot Ginger Soup is a marvel. Made with simple ingredients, this soup can be prepared in a pinch and it comes out tasting as decadent as a soup can possibly taste. Anytime I made creamy soups, I like using coconut milk to add to the richness, as well as add fat to the recipe in order to balance the fibrous, vitamin-packed veggies. Of course, Thai spices are always welcome in my creamy coconut soups.

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Comments

  1. Julie

    Carrot soooup! I love it and I forget about making it. Need to change that soon. Ask Stephie about Aladdin. Let’s just say that there was a tumultuous relationship there. Meanwhile, I’ll go make some soup and try and forget about the impending snow for the weekend.

  2. Sarah @ Making Thyme for Health

    Aw, I can just picture you with your sparkly blue Aladdin lunchbox. Too cute. 🙂

    Lucky for me, my mom didn’t veer too far from Lunchables (gross) which are not surprisingly carrot free so I never got sick of them.

    I love that you used coconut milk and ginger- sounds divine!

  3. Taylor @ Food Faith Fitness

    I hate raw carrots. Unless I pile my body weight x 76 lbs of Ranch dressing on them. Does that defeat the purpose?
    I do LOVE me some cooked carrots! Especially in a Thai Ginger Soup! Bring it onnn!
    pinned!!

  4. Joanne

    Well I’m super glad you came around to carrots because I ADORE CARROT SOUP! Its one of my soup obsessions, in fact.the Thai flavors are fairly perfect.

  5. Lori

    I’ve made this twice now, [because I love it]. I have never eaten anything so creamy and delicious!!!

    1. Julia Post author

      Hi Lori, I’m so glad you enjoy the soup!! It’s one of my favorite go-to creamy soups. Thanks so much for the feedback, my dear!

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