Fall recipes - Thai Carrot Soup

Here it's me, proudly showing off my homegrown carrots
 

Recently, I was able to harvest a pretty big amount of awesome looking carrots out of the garden. It's one thing that totally makes my morning to go out to the garden and pull out of the soil something that I planted as a tiny seed and now it's this beautiful vegetable that I can cook and make a dish for my family to enjoy

Carrots are a good source of fiber, vitamin C and potassium, as well as vitamin B6, folate, and several minerals including calcium and magnesium .Also they are are an excellent source of beta-carotene. Beta carotene is important for eyesight, skin health, and normal growth.One thing that a lot people don't know about is that The leaves of carrot are considered edible and are highly nutritive, rich in protein, minerals and vitamins. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium. A simple use of them is to mix some in with a mixed green salad, or add to coleslaw. You may also use it for garnish or as a substitute to parsley. Combine your common sense and your creative skills, and invent something! That's what makes cooking fun. It is a form of art. 

So, I will share this recipe  with you that I made the other day is my version of the Thai Carrot Soup that my husband made for Amuse course last Valentine's Day dinner.

Thai Carrot Soup

Ingredients:

(makes about 5 portions) 

  1 medium yellow onion ,small dice

    1  celery stalk ,small diced

    1 garlic clove, chopped

    1 teaspoon olive oil

    1 lb carrot, cut in 1-inch pieces

    1 inch piece fresh ginger , peeled and chopped

    1 teaspoon red pepper flakes

    1/2 teaspoon of carrots tops, chopped

    1/4 teaspoon of turmeric

    1/4 coriander

    1/4 teaspoon of hot paprika

    3 cups chicken stock or vegetable stock for a vegetarian version

    1 1/2 tablespoons soy sauce

    2 tablespoons creamy peanut butter

    1 cup coconut milk, 

    salt and pepper added as needed

For garnish: cilantro leaves, carrot tops, roasted cashews, sour cream

How to make it:

In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions burn
Add the carrots, ginger, red pepper flakes,the carrot tops,all the spices and the stock, and simmer covered, for about 40 minutes.
Add remaining ingredients and simmer for 5 minutes, stirring to mix well.Add salt and pepper as needed 
Using an immersion blender, puree the soup until it is smooth
Ladle into soup bowls and garnish with, chopped cashews,cilantro leaves,a carrot top leaf and a dollop of sour cream.

Enjoy,

Pri =)

Onion, celery and garlic sauteing in oil 

Just added the carrots, crushed red pepper, spices, stock , put a lit on and let it simmer for 40 min

Make sure to hame a smooth texture

Ready to serve! Add a couple slices of toasted baguette, if you desi