This post may contain affiliate links. For more information, see our privacy policy.
Scott and I were taking a walk one afternoon this past week. It was a gray, gloomy day and we were chatting as we approached a busy intersection. Suddenly, I stopped dead in my tracks as I happened to glance over to my left, noticing the strangest thing. I ran over to get a closer look.
"Strange" isn't actually the correct word to describe what I saw. I pulled out my iPhone and snapped a few pictures, but they really didn't do this sight justice. When we got home, I begged Scott to grab his camera. We jumped in the car and returned to the scene - this is what I had observed:
The first signs of spring! "Wondrous" is really the word I should have used. The barren branches of an old gnarly tree were covered with tiny, vibrant promises of new life. A glorious sight it was indeed, since it's been a long, cold winter here in Southeastern United States.
How about you, have you noticed any of these small assurances of better days ahead?
This Thai Inspired Carrot and Yellow Pepper Soup is my ode to spring-on-the-horizon, although it can be enjoyed anytime of the year. It's a seasonal transition soup - light, fresh, loaded with healthy ingredients and bursting with bright flavor. At the same time, it's the perfect soup to warm your body and spirit on these still quite chilly late winter days.
The process begins with a sauté of chopped onions, yellow pepper and garlic. Fragrant ginger, lemongrass and coriander are added next, along with a touch of brown sugar and a whole pound and a half of vibrantly-hued carrots. A long, slow simmer in chicken (or veggie) broth marries all the flavors, and tenderizes the veggies so they're ready for a spin in the blender with the final touch; a can of light coconut milk. The result? Silky smooth, full of flavor and lick-the-bowl-clean deliciousness!
There's also a fun topping that's quick and easy to throw together. It's a gremolata, which is just a fancy word for a topping or garnish comprised of finely chopped herbs, garlic and lemon zest. I added minced carrot, ginger and lemongrass to mirror the flavors of the soup. I like to drizzle a bit of Greek yogurt or cream on each bowl of soup, then top with a scatter of the flavorful gremolata.
I've served this as a fancy appetizer soup, with quiche and salad for a light lunch and also on it's own for a casual dinner with a loaf of crusty warm bread. It would be great to pack in a thermos for a late winter/early spring picnic with a loaf of focaccia or artisan bread. No matter when or where you serve this Thai Inspired Carrot and Yellow Pepper Soup, expect rave reviews!
WANT TO SEE MORE DELICIOUS RECIPES FROM THE CAFÉ? SIGN UP FOR OUR EMAIL SUBSCRIPTION. THAT WAY, YOU'LL NEVER MISS A POST.
YOU CAN JOIN US ON FACEBOOK AND TWITTER AS WELL AS INSTAGRAM - WE HAVE LOTS OF FUN OVER THERE!
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Thai Inspired Carrot and Yellow Pepper Soup
Ingredients
- For the soup:
- 2 tablespoons extra virgin olive oil
- 1 large onion, coarsely chopped
- 1 large yellow bell pepper, coarsely chopped
- 4 medium cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger*
- 1 tablespoon finely chopped fresh lemongrass
- 2 teaspoons ground coriander
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 6 cups low sodium chicken broth
- 1 ½ pounds carrots, peeled and roughly chopped (I sometimes cheat and use the baby carrots that are already peeled - makes this soup come together super fast!)
- 1 14- ounce can light coconut milk
- ½ teaspoon salt
- For the gremolata:
- 2 tablespoons finely chopped fresh parsley
- 1 tablepoon finely chopped carrot
- 1 teaspoon finely grated fresh lemon zest
- ½ teaspoon finely chopped fresh ginger
- ½ teaspoon finely chopped fresh lemongrass
- 1 small clove garlic, finely minced
Instructions
- In a large Dutch oven, heat oil over medium heat until hot. Add onion and yellow pepper and cooking, stirring occasionally until onion is wilted, about 3-4 minutes.
- Add garlic, ginger, lemongrass, coriander, brown sugar and red pepper flakes. Cook for another 2 minutes, stirring frequently.
- Add chicken broth and carrots. Increase heat to high. Bring to a boil, then cover and reduce to a steady simmer. Cook for 25-30 minutes or until carrots are very tender.
- Add coconut milk and puree until smooth with immersion or regular blender. If using a regular blender, blend in batches. I like to place a narrow funnel in the opening of the blender cover and hold it in place as I blend. It allows the steam to escape, preventing a mess.
- Serve hot with a drizzle of Greek yogurt (thinned out with a little milk) and a scatter of Thai gremolata.
- For the gremolata, combine all ingredients and stir to combine.
Notes
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I am new to this amazing site and happen to have been given a large amount of carrots so I made this soup. Chris, this is a stunning display of layered flavors that had everybody in my office in love. I have read the majority of reviews and have been hard-pressed to find a comment from someone that made this soup but I have and I am telling you that you need to make this soup! Thank you!
Thanks so much for leaving your review Shannon! So happy you enjoyed the soup!
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Such a beautiful soup for spring! I love the pairing of carrots and yellow pepper. Cannot wait to try this one, Chris. So creative! Thanks for sharing! xo
Lovely presentation Chris! No signs of spring around here, but I look forward to seeing a robin in my yard very soon.
We not only have green shoots popping up through the soil, but a couple of days ago it was warm enough to wear shorts on our daily walk! Of course today it's cold and somewhat gloomy again. 🙁 So this soup is perfect! Great way to brighten the day -- thanks.
Oh, what a magnificent soup! The flavors sound sublime---and the color is just wonderful! We saw some robins a few weeks ago and I was worried as the temps were still bitterly cold! I'm SO ready for spring 🙂
Beautiful pictures...soup and the little leaves coming out of the branches...yes, spring is coming...
The soup sound delicious Chris...the pictures are so inviting...and reading the description, I just know that I will love to taste it...
Thanks for the inspiration...have a great week 🙂
At least all of the snow has melted after the warm trend we had this past week. No signs for leaves budding like that gorgeous photo, though! I love Thai flavors and this beautiful soup sounds so delicious. Thanks for another great recipe!
These flavors are heavenly and I love your gremolata topping! What a perfect soup to welcome spring!
The soup looks fantastic, esp. with that gremolata topping. I think I would go for a quiche with this awesome soup for a light yet satisfying lunch.
Thanks Angie, we had it with quiche last night for dinner, so yummy!
DAYUM this looks good! It is sooooo soooo beautiful, plus I am a TOTAL sucker for Thai food! THE BEST!
You are so funny Sophia! I love your enthusiasm!
No budding trees here yet, but I know it won't be long! This is a lovely soup, so full of flavor. I love your artistic swirls and the gremolata topping! 🙂
Thanks Betty! I love the different seasons. Sometimes it seems the winter will never end but it always does, doesn't it?
Your discovery means winter is coming. While I don't mind you having some summer because you Americans have had a pretty cold winter and we've had a very hot summer. It will be good to be done with cyclones too.
I love Thai food and this soup is so pretty and I'm sure it's delicious, regardless the season.
Thanks Maureen, yes I would be quite happy to have cyclone season behind me too!
It sounds divine but your photos are just stunning! Such an impressive presentation!
Thanks Jenna, the soup is such a pretty color you don't have to dress it up too much!
Chris, the first signs of spring are always the most precious - nice picture of the branch with the tiny, intense green leaves and your soup sounds perfect for a spring celebration! Love those very pretty soup bowls too!
Have a great weekend and more of that spring,..
Andrea
Thanks Andrea! Yes, you're right, there is nothing like the color of green that first appears in spring!
I love your stories, Chris! I have to say, though, since we are having a true heatwave in Los Angeles this weekend, I can't get into the spirit! But I would love a bowl of this soup, right after I turn the air conditioning on!
Wow, a heatwave in March! That's why I'm making all kinds of soup now = it won't be long and we'll be sweltering too!
This is a beautiful bowl of deliciousness Chris! I can't get over the gorgeous color. I haven't seen anything blooming yet - but you are just a bit further south than us - so there is hope! It has been a gloomy week, a dreary winter and today's not any better! I think I need a bowl of this soup!
Thanks Tricia, we don't have much green yet, but it's coming!
The first sign of spring, you have sharp eyes!! The soup is beautiful and sunny. And I love the beautiful marbling effect. I am going in your search box for the Acini De Pepe(?) soup. Now that I have finally found the tiny pasta, I have lost the recipe. I made it once with a different pasta and now i want to try it with the real thing..
Chris, tell Scott his pictures are getting more and more stunning. These are beautiful, and in my opinion, these rank right next to my favorite picture on your blog of the powdered sugar raining down on the pumpkin muffins!
Thank you Maria, you are so kind!