Friday, March 11, 2016

thai carrot ginger soup

I made this last night, and it's my new favorite soup. Topping it off with fresh radish sprouts made this root puree feel fresh and springy, too. I didn't measure, but I'll share with you the ingredients and steps to try to concoct something similar yourself. Because you have to! It's just so good!

  • 6 large carrots chopped
  • water to cover carrots
  • olive oil
  • two cloves of garlic pressed
  • nub of fresh ginger chopped
  • sea salt
  • thai red curry paste (maybe a teaspoonful)
  • splash of apple cider vinegar
  • dash or two of cumin
Saute ginger and garlic in olive oil. Add carrots and water and salt. Cook until soft. Transfer to a blender and add the rest of the ingredients. Blend until smooth. Taste and determine if you want to add a little this or that. Serve with freshly ground pepper and radish sprouts. So simple, but so delicious!

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1 comment:

  1. Thank you for this, Maya! I usually add coconut milk and ras el hanout, this will make for a nice change...