Recently I went to San Francisco. I had the opportunity to go out to eat on the dime of the company that syndicates my blog. I went with several other writers/cooks/bloggers to Unicorn. One of them ordered this yummy spicy carrot ginger soup. This is a picture of the actual soup she ordered:
We all tried bites of each others dishes. One bite of this baby and i wished I had ordered it instead of my Roti. It was so good. Actually everything I had to eat here was fabulous. I recommend going there if you live in the San Francisco area. It is located in the financial district. Interested? Their website is here: http://www.unicorndining.com/.
Alright... Now it is time for me to re-create this bowl of yumminess!
Gluten-Free Vegan Thai Ginger Carrot Soup
Inspired from Unicorn
1 tablespoon sesame oil
1/2 Sweet onion, chopped 1 shallot, chopped
3 garlic cloves, minced
2 inch ginger root, peeled and minced
1 3/4 lbs carrots, peeled and sliced
4 thai chili peppers, stems removed, chopped.
4 cups vegetable broth
1 can Thai coconut milk (13.6 oz)
Optional garnish; Thai basil leaves
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnd8oxKPHqw79MLmwJVVaygvjWLu07PsvuXCFkua-XvZjqEl5llWWhydNLuFhnyVkLAbEAK3kjgCgr42Ff4ZnAlJEwtQiuX97d8i412-mSpZJWBWzTj3d842dxPIiwMW_amjx7pLXUvjU/s200/ThaiCarrotSoup7.jpg)
Heat sesame oil in 3-quart saucepan over medium-high heat.
Add onion, shallot, garlic, ginger, carrots, and Thai peppers.
Cook, stirring frequently, until hot and fragrant about 4 minutes.
Add 4 cups stock.
Simmer, covered, until carrots are tender, about 20 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTayfxpS5deZ_YBtmjKbHy62RCUrx8X5QTiw3mwiq6EKhDlVGZeAsHMez7qQmXiMApqW5TZ2aABDfi1mby_arH222KdDQWYjFOjjIXo4l_kRsRc8Eu_1OTbtIk-mT5IF6vZV30ukzjHbI/s200/ThaiCarrotSoup4.jpg)
Puree in blender or processor until smooth.
Add as coconut milk.
Puree until even smoother.
Season to taste with salt and pepper.
Serve hot garnished with Thai basil.
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Think this would work in a crock pot? And do you think italian sausage might be a nice addition? Love the lower carb recipes by the way!
ReplyDeleteA crock pot would absolutely work, but you will still need to puree it after. I am not sure about the sausage because it is such a creamy decadent soup. I usually serve the protein on the side, but you can always try and come back and tell us how it worked!
ReplyDeleteI have to laugh I never make carrot soup, but I posted one today! I love your Thai spin on it! It looks delish!
ReplyDeleteMmmm.... soup! I have a cold and this would be another winner in my book. I made a Thai soup today as well (posting on Saturday). :) We have that crazy twin thing. :) Have a great weekend my friend. ~ Ramona
ReplyDeleteThis looks just like the original! I'll bet it tastes as good too, probably even better!
ReplyDelete