Light Thai Carrot Coconut Soup

13 Jun

Leftovers, leftovers. We had waaaaaaay too many baby carrots leftover from the finger/dipping foods from our pool party this past Sat. But the problem is, I actually strongly dislike the taste and texture of raw carrots. Crap. What does one do with a lb of baby carrots?!

Umm. SOUP. Soup manages to turn pretty meeeh vegetables into most excellent– and quite healthy– dinner options. I took this recipe and made it a bit lighter.

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 inch cube ginger, chopped
  • 1 onion, chopped
  • 1 lb baby carrots
  • 2 tsp red curry paste
  • 1/2 c low sodium chicken broth
  • ~2 c coconut milk (I used SoDelicious brand, not the canned milk for a slightly lighter texture)
  • 1/3 c fat-free vanilla yogurt, plus more for garnishing
  • dash vanilla
  • chopped fresh mint leaves, for garnish

Method

  • Heat oil in medium saucepan on med-high. Toss in garlic, ginger, and onion. Stir and cook until onions are glassy.
  • Dump in all the carrots. Say goodbye to your leftovers. Add red curry paste and mix around a bit. Pour in the broth and coconut milk, so that the milks just cover the height of the carrots in the pot.
  • Simmer with lid nearly shut until carrots are tender and break up easily when you press into them with a wooden spoon, ~20 min.
  • Blend either with hand immersion blender or blender (in batches) until smooth. Add yogurt and vanilla, stirring until smooth.
  • Serve hot with a dollop of yogurt and top with mint.
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