Thai Inspired Carrot and Yellow Pepper Soup
This bright, fragrant soup is loaded with healthy ingredients and bursting with fabulous flavor! It's great as an appetizer soup or for lunch or casual dinners.
Calories:
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
For a beautiful topping, drizzle the yogurt or cream in drops over the top of the soup. Take a toothpick or a skewer and run it through the drops creating an attractive swirly pattern. Scatter a small spoonful of the gremolata over the top.
