Thai Curried Carrot Ginger Soup
Ingredients
The soup base
-
1 to 2
Tablespoons
avocado oil or any neutral oil
-
1
cup
diced onion or 1 small onion
-
2
ribs
celery, chopped
-
2
teaspoons
minced garlic (about 2 cloves)
-
1
pound
carrots, peeled and chopped
-
2
Tablespoons
fresh minced ginger root
-
3
teaspoons
Thai red curry paste
-
2 ½ to 3
cups
vegetable or chicken stock
-
2
Tablespoons
tamari or coconut aminos
-
¼
cup
natural creamy almond butter or cashew butter
-
15
oz
canned coconut milk
-
2 – 4
teaspoons
Asian chili sauce or sriracha
-
to taste
lime juice
Garnishes
-
to taste
fresh basil, Thai basil, or mint
-
to taste
crushed cashews or pumpkin seeds
Instructions
- Heat oil in a large pot over medium heat and sauté onion, celery, and garlic until fragrant.
- Add carrots, ginger, curry paste, and stock, then simmer until carrots are tender.
- Mix in tamari and almond butter until well combined.
- Blend the soup until creamy using a high-powered blender or immersion blender.
- Return the blended soup to the pot, add coconut milk and chili sauce, and heat through.
- Finish with a splash of lime juice and serve hot, garnished with fresh herbs and seeds.
Nutrition Facts (estimated)
Servings
4 to 5
Calories
351
Total fat
22.8g
Total carbohydrates
30.3g
Total protein
8.9g
Sodium
595.6mg
Cholesterol
4.5mg
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