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Friday, November 9, 2012

Thai Ginger Carrot Soup

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

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. 

 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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