Creamy Thai Carrot Soup Vegan Recipes

CREAMY THAI CARROT SOUP (VEGAN)

Steps:

• *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
• In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
• Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
• Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
• Serve mint leaves on side. Yields about 1 cup per serving.

THAI CARROT SOUP

Steps:

• In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
• Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
• Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
• Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
• Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

VEGETARIAN (OR VEGAN) CREAM OF CARROT SOUP

Steps:

• Wash, trim and chop carrots, celery and onion. Place in soup pot with the butter. Cook on Medium- low heat about 20 minutes or until vegetables start to develop color and onion is clear.
• Add water, bullion, lentils, reserved celery tops (chopped) and parsley. Bring to a boil, cover and simmer on medium heat for 15-20 minutes.
• Add Instant rice and simmer for another 10-15 minutes.
• Use an immersion blender and blend until smooth. If you don't have one you can blend in a regular blender then return to the soup pot.
• Add milk (you can add more or less if you feel the soup is to thick or if you think 1 cup may thin it too much) and salt/ pepper if desired.
• Heat on low until just heated through. We skip this step because by now my family is hungry and eager for dinner, lol. We like how the milk cools it down enough to be able to eat it right away anyway.
• Serve with bread (if desired) and enjoy!

VEGAN CARROT SOUP

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.