Thai Spiced Carrot Ginger Soup Recipe

Fall season brings an urge for comforting bowls of soup, broths and curries. I actually consider this change in weather a blessing, not only it’s a welcome relief after a long and scorching summer season but also I love the bounty of Fall harvest. This Thai Spiced Carrot Ginger Soup recipe is one of my most favourite to celebrate the season of comfort food.

Not only it’s very flavourful with all the amazing flavours from Thai spices and herbs but also a great way to keep the flu and colds away. Most of the ingredients used in this soup are considered natural immunity boosters and antibiotics; such as carrots, ginger, coriander, lemongrass, turmeric, chillies, cumin and cinnamon. In fact if cooked from scratch, most of the Thai cuisine is one of the healthiest foods you can eat.

The Carrot Ginger Soup Recipe in itself is simple but it’s all about the delicate balance of flavours, the sweet from carrots, cinnamon and coconut milk is checked by the zesty ginger, earthy cumin and tangy lemon. To that I’d added a powerful kick from chillies.

If you can’t find some of the ingredients, feel free to be creative with local substitutes because that is what I do all the time. I don’t believe in not a trying a recipe simply because you can’t find an ingredient. Instead of lemon grass, you can use lemon zest or lemon leaves. Mint or Italian basil can take place of Thai basil in this recipe. And fish sauce can be replaced with soy sauce or just a pinch more salt. Of course there will be slight difference in flavour but you will still get a creamy, spicy, lip-smacking-good soup to enjoy.

2 large carrots, peeled and sliced
1 medium onion, peeled and sliced
1 inch piece ginger
2-3 Thai Basil leaves
1 teaspoon salt or to taste
1 teaspoon black pepper
1 teaspoon red chilli flakes
1/2 teaspoon cumin powder
1/2 teaspoon cinnamon powder
1/2 teaspoon turmeric powder
1 teaspoon lemon grass powder or 1 stalk fresh lemon grass
1 tablespoon soy sauce
1 can coconut milk
3-4 tablespoons lemon juice
Fresh coriander, spring onions and chopped ginger for garnishing
Hot Sauce for seasoning(optional)

Add carrots, onion, ginger, turmeric and basil leaves to a deep pan. Add 4 cups of water. Cover the pan and cook on medium heat for 15-20 minutes or till the carrots are tender and liquid reduced.

Discard the basil leaves, add all the contents of the pan to a blender or food processor and purée the carrots, onion and ginger till smooth and creamy.

Pour the purée back into the pan. Add soy sauce, salt, pepper, chilli flakes, cumin and cinnamon.

Add coconut milk and mix. Cook on medium low heat for 5 minutes. Add more water if you think the soup is too thick for your liking or too strong in taste.

Add lemon juice before serving. Taste for the balance of sweet, sour and salty flavours.

Serve hot, garnished with fresh coriander leaves, spring onions and chopped ginger.
Season with hot sauce only if required because the soup is sufficiently spicy.

Serves 4