Google+ CARROT SOUP - THAI STYLE |Forget dieting forever

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Tuesday, 26 August 2014


Spicy THAI style carrot soup Warm yourself up with this delicately spiced budget CARROT SOUP recipe, with ginger and coconut.
Our quick and easy recipe delivers so many levels of flavour, you may just forget the main ingredient is the humble carrot!
There are six generous portions of soup. Each portion working out at around 125 calories.
This recipe saves you having to buy and prepare lots of ingredients.
If you are 'time poor' this is an excellent recipe - with just a few easy steps to follow.
You can adapt the recipe to your liking. Peeling and chopping the carrots took the longest time, but you can cut down on this by buying the largest carrots you can find. Quite often the large carrots are the cheapest too.
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began this blog in June 2011.
You'll find our first post (about our successful weight loss method here).
Read about our weight loss story and find out how you can lose weight eating the food you love.

Here's our recipe:
Using the Thai red curry paste eliminated the need to buy and prepare a number of ingredients such as garlic, lemongrass and ginger. This saved time and money. Note: No coconut milk? You can substitute coconut milk with whole fat milk.  I've made a few successful soup recipes using milk and stock. But, I did like the coconut flavour that came through with this soup.
We used the remainder of a large tin of coconut milk for this Thai chicken curry.

Serves 6
1 kilo carrots
1 onion, diced
1 celery stick (optional)
1 tablespoon of Thai red curry paste
1 orange - zest of around one third of the orange
750 ml vegetable stock (stock cubes are fine)
200 ml coconut milk***see note above
Heat a saucepan with a little oil and add the diced onion. Add diced celery if using. Stir and cook on a low heat until softened - around 5 minutes.

While the onion is cooking, peel the carrots and chop into pieces and set aside.

Add the Thai red curry paste to the pan and stir well. Fry gently for a couple of minutes.

Add the chopped carrots.

Now add the orange zest. Add a squeeze of orange juice too.

Add a couple of tablespoons of the stock to the pan, give it a good stir and cover with a lid. Heat (sweat) gently for around 5-10 minutes.

Next, add the vegetable stock and coconut milk (or whole fat milk).

You can add a bit of pepper at this stage, or extra chilli (flakes or fresh) if you wish.

Give everything a good stir again and replace the lid. Cook until carrots are soft - another 15 minutes or so.

When cooked, blend. Taste. Add salt if needed. Add more liquid to attain the consistency you prefer.

Swirl with coconut milk or cream.
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