Jans carrot soup vegan and dairy free –Warm your soul with a bowl of Simple Thai Carrot Soup! This vegan and gluten-free dish is not only comforting but also packed with delicious flavors that will transport you to the vibrant streets of Thailand. Perfect for any occasion, this soup is a delightful way to enjoy vegetables and can be made in no time. Let’s dive into this easy recipe!
Image of Thai Carrot Soup
Here’s a beautiful image of the soup that showcases its rich color and creamy texture.
Ingredients
- 4 large carrots, peeled and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons coconut oil
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Salt and pepper, to taste
- Cilantro and lime wedges for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the chopped carrots to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.
- Once the carrots are cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. You can also transfer the mixture to a blender, but be sure to let it cool slightly before blending in batches.
- After blending, return the soup to the pot. Stir in the coconut milk, lime juice, and soy sauce. Heat gently, seasoning with salt and pepper to taste.
- Serve the soup while hot, garnished with fresh cilantro and lime wedges for an extra zing!
This Simple Thai Carrot Soup is not just easy to make, it’s also nourishing and satisfying. It’s perfect as a starter or a light meal on its own. Enjoy a bowl and experience a burst of flavors and warmth with every sip!