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