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Thai Ginger Carrot Soup garnished with lemon, crushed peanuts, noodles and cilantro and served in a black bowl.
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Thai Ginger Carrot Soup

This Thai ginger carrot soup is pure comfort food and is ready in under thirty minutes if you make it in a pressure cooker. The flavors are bold, the texture is creamy, the recipe healthy and it becomes a complete meal if you top it with some noodles!
Course Soups
Cuisine Asian, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Portions
Calories 93kcal
Author Richa

Ingredients

  • 1 teaspoon Oil
  • 3 tablespoons Thai red curry paste
  • 1 inch Ginger peeled and roughly chopped
  • 1 small Onion roughly diced
  • 5 large Carrots peeled and roughly diced (large)/ use 7-8 if the carrots are small
  • 2 cups Water or Vegetable Broth I prefer water
  • 1 teaspoon Salt
  • 2 tablespoons Peanut Butter
  • Noodles
  • Roasted peanuts and lime juice for topping

Instructions

  • Traditional Pressure Cooker: Heat oil and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring the pressure cooker to high pressure and cook for three whistles. Turn it off, and let the steam release naturally. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
  • Instant Pot: Turn the Instant Pot on on saute mode. Heat oil. Saute the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Put the lid on and turn the valve to sealing. Set on high pressure for 12 minutes, and then do a quick release. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
  • Stove top: Heat oil in a pot and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring it to a boil and then simmer till the carrots are cooked through and soft - approx 15 to 20 minutes. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 387mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17772IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg