Thai Carrot Leek Soup Recipes

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CREAMY POTATO, CARROT, AND LEEK SOUP



Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

Steps:

  • Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
  • Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  • Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

THAI SPICED MUSSEL SOUP WITH LEEKS AND CARROT SPAGHETTI



Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Number Of Ingredients 12

1 sliced onion
2 long slices of galangal or 4 of ginger
2 fresh serrano chiles or fresh Thai bird chilies, de-stemmed, sliced
4 stalks lemon grass, white part sliced
4 kaffir lime leaves
2 tablespoons 3-Crab fish sauce
8 cups chicken stock
1 pound Prince Edward Island Mussels, cleaned and prepped
2 large leeks, white part julienned
1 carrot, spaghetti-cut, or fine julienne
Salt and white pepper to taste
Canola oil to cook

Steps:

  • In a hot wok coated with oil saute onions until caramelized. Add galangal, chilies, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning. In a very hot wok coated with oil stir fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately.

CURRY CARROT-LEEK SOUP



Curry Carrot-Leek Soup image

"This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip," writes Valerie Engel of San Jose, California. "I like to serve the soup with French bread, followed by scones with lemon curd for dessert.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 pound leeks (white portion only), thinly sliced
1 pound carrots, coarsely chopped
2 teaspoons butter
1 medium potato, peeled and diced
1/2 teaspoon curry powder
4 cups reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil., Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. , Process in batches in a food processor or blender until pureed. Return to the pan; heat through.

Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 579mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

THAI CARROT SOUP



Thai Carrot Soup image

This is a soup that I used to sell at my Farmer's Market, that was very popular. If you omit the sour cream garnish, this recipe is Vegan. Besides being Vegan, it is delicious.

Provided by dawnie2u

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 teaspoon olive oil
1 lb carrot, cut in 1-inch pieces
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
13 1/2 ounces coconut milk, unsweetened
1 bunch fresh cilantro leaves, chopped

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.

THAI-STYLE CARROT SOUP



Thai-Style Carrot Soup image

Provided by Florence Fabricant

Categories     easy, quick, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound carrots, peeled and coarsely chopped
2 cloves garlic, minced
Juice of 1 lime
1 cup unsweetened canned coconut milk
1 teaspoon Thai fish sauce (nuocmam)
2 teaspoons sugar
1/2 teaspoon salt, or more to taste
1/4 teaspoon chili oil, or to taste
2 scallions, sliced thin

Steps:

  • Put the carrots in a saucepan, add water to cover and simmer until the carrots are very tender, about 20 minutes.
  • Drain the carrots and put them in a blender with the garlic, lime juice and a cup of water. Process until very smooth.
  • Return the carrot puree to the saucepan and stir in the coconut milk, fish sauce, sugar and salt. Bring to a simmer. Season with chili oil. Float chopped scallions on each serving.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 304 milligrams, Sugar 5 grams, TransFat 0 grams

THAI CARROT LEEK SOUP



Thai Carrot Leek Soup image

Make and share this Thai Carrot Leek Soup recipe from Food.com.

Provided by Bngstr

Categories     Vegetable

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup butter
2 medium onions, chopped
6 garlic cloves, chopped
3 chopped leeks
2 tablespoons peeled grated gingerroot
3 lbs peeled chopped carrots
10 cups chicken stock or 10 cups vegetable stock
3 tablespoons dried parsley flakes
1 tablespoon sambal oelek (sub red pepper flakes if you must)
1 (398 ml) can coconut milk
salt and pepper, to taste

Steps:

  • Over medium heat in large stock pot melt butter then add onions, leeks, garlic, ginger root.
  • Cook for about 10 minutes or until soft.
  • Add stock, carrots and parsley flakes.
  • Bring to a boil then reduce heat and simmer for 40 minutes until carrots are soft.
  • Add more stock if a little thick.
  • Puree with a hand blender until desired consistency (I like it with just a few small carrot chunks).
  • Stir in sambal olek and coconut milk then salt and pepper to taste.

Nutrition Facts : Calories 243.8, Fat 13.8, SaturatedFat 9.5, Cholesterol 16.2, Sodium 409.8, Carbohydrate 24.6, Fiber 4, Sugar 10.2, Protein 7.6

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