Creamy Thai Carrot Soup Vegan Recipes

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CREAMY THAI CARROT SOUP (VEGAN)

An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)

Provided by COOKGIRl

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9



Creamy Thai Carrot Soup (Vegan) image

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.

Nutrition Facts : Calories 74, Fat 1.3, SaturatedFat 0.2, Sodium 382.4, Carbohydrate 13.2, Fiber 2.5, Sugar 6.8, Protein 3

2 cups fresh vegetable stock or 2 cups fresh chicken stock
1 lb baby carrots
1/2 cup onion, chopped
1 medium garlic clove, peeled
2 teaspoons gingerroot, freshly grated
1 1/2 teaspoons Thai red curry paste (read *NOTE) or 1 1/2 teaspoons curry powder (read *NOTE)
1/2 teaspoon salt
6 ounces silken tofu
2 tablespoons mint leaves, fresh, cut into slivers

THAI CARROT SOUP

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



Thai Carrot Soup image

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.

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

VEGETARIAN (OR VEGAN) CREAM OF CARROT SOUP

This soup is easy to make and tastes really good. It is vegetarian and can easily be vegan. It has complete protein in it and is nice and filling. Easy on the waist line too!

Provided by frugalgreengirl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11



Vegetarian (Or Vegan) Cream of Carrot Soup image

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!

Nutrition Facts : Calories 279.3, Fat 9, SaturatedFat 5.2, Cholesterol 23.8, Sodium 189.9, Carbohydrate 41, Fiber 6.8, Sugar 6.9, Protein 10.5

1 lb carrot
1 medium onion
2 stalks celery (leafy tops separated and saved)
2 tablespoons salted butter or 2 tablespoons oil
3 -4 cups water
1/2 tablespoon vegetable flavor better than bouillon or 1 vegetable bouillon cube
1/2 cup dried pink lentils
1/2 tablespoon dried parsley or 2 tablespoons fresh parsley
1/2 cup instant rice
1 cup soymilk or 1 cup almond milk
salt and pepper

THAI CARROT SOUP

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

Provided by MummaKat

Categories     < 60 Mins

Time 40m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 17



Thai Carrot Soup image

Steps:

  • Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute.
  • Add the chicken broth and rice, and bring to a boil.
  • Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft.
  • Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter.
  • Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste.
  • Add basil and cilantro.

Nutrition Facts : Calories 389.1, Fat 27.2, SaturatedFat 20.9, Sodium 2150.7, Carbohydrate 30.4, Fiber 4.6, Sugar 7.5, Protein 10.9

2 tablespoons corn oil
1 small onion, chopped
3 garlic cloves, chopped
1 inch ginger, chopped fine
2 tablespoons chopped lemongrass
4 cups chicken broth
1/4 cup jasmine rice
7 medium carrots, peeled and sliced thick
1 tablespoon cumin
1 1/2 teaspoons cardamom
1/4 teaspoon nutmeg
1 (15 ounce) can coconut milk
3 tablespoons fish sauce
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons coriander, chopped
1 tablespoon basil, chopped

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