CARROT CREAM SOUP WITH THAI CURRY

by Milena

Ingredients needed

  • 600 g Carrots
  • 1 onion
  • 1 clove garlic
  • 700 ml vegetable stock bio or homemade
  • 3 tbs olive oil
  • 1-2 tbs peanut mousse peanut butter or peanut tahini
  • 2-3 tbs red thai curry paste
  • Salt by taste
  • some black pepper

Everyone knows that carrots are super food. They are rich in vitamin A which is important for the eyesight. Calcium, phosphorus and magnesium, which are also in the carrot’s structure, help the building of strong bones and are important for the health of our nervous system.

Until recently it was thought that vegetables are most healthy raw and everyone, who is interested in healthy eating, started drinking vegetable juices and smoothies. A research of the university of Arkansas of 2000 proves that cooking increases the healthy effect of the carrots and compares the antioxidant activity of the raw and the cooked carrots.

It turns out that carrots keep their nutritious values but have even more healthy qualities than the raw ones.

Print Recipe
CARROT SOUP WITH THAI CURRY
Carrots are a bomb full of vitamins! And do you know that cooked carrots are healthier than the raw ones?! Try this Thai flavoured carrot soup – mamuche.com
Votes: 3
Rating: 5
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Rate this recipe!
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 3 minutes
Servings
portions
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 3 minutes
Servings
portions
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Peel and cut the carrots. Peel the onion and the garlic and chop them finely.
  2. Heat up the olive oil in a suitable saucepan or pot. Add the onion and the garlic and stew for around 5 minutes while you keep stirring. If needed, turn the volume down so the onion doesn’t burn.
  3. Add the carrots and pour the bouillon. Reduce the volume and leave the soup simmer for 15-20 minutes or until the carrots soften.
  4. In the end add the peanut mousse, strain the soup with a blender. Add salt and black pepper if you like.If the soup is not thick enough let it simmer until it thickens. But if it’s more like a puree and is too thick, add some water or vegetable stock.
  5. Serve the soup with a few drops or a spoon of red Thai curry paste. It really adds some extra flavour and spiciness.

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