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–+ servings

Tangy and Spicy Carrot-Ginger Soup

Cook carrots, then blend with fresh ginger to a smooth puree. Cook tomatoes, blend and strain to remove skin and seeds Mix the pureed carrots and tomatoes, add seasonings and simmer. Stir in cream just before serving. Garnish with Thai Basil or Cilantro. Enjoy.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 4 people
Calories 82 kcal

Equipment

  • Blender for making puree.

Ingredients
  

  • 1 1/2 cups Carrots- baby carrots preferred about 200 g; if baby carrots are not available, use mature carrots, diced for faster cooking.
  • 1 cup water
  • 1 tsp fresh ginger- peeled and chopped if fresh is not available, use 1/4 tsp dried ginger powder; add more later, if you like
  • 1 1/2 cups tomatoes - fully ripe, deep red, chopped about 3 -medium Roma tomatoes; fully ripe tomatoes feel slightly soft when gently pressed. These will give the best flavor. Cherry tomatoes are not particularly recommended- too many seeds/too much skin. However, can use if that is most easily available- may need to use 1 3/4 cups. Can also use 2 cups of store-bought tomato juice - but canned tomato puree/paste is NOT recommended.
  • 1/4 tsp black pepper freshly ground preferred freshly ground black pepper is more flavorful and has a better aroma
  • 3/4 tsp salt
  • 1 tsp sugar
  • 1/4 tsp cayenne - ground (red chilli powder)
  • 1/4 tsp cumin ground
  • 2 pieces whole star anise if the whole anise has broken up, that's ok - use the equivalent of 2 whole stars; using powdered star anise is not recommended- it will ruin the color of the soup and has a stronger, more pungent flavor. If not available, omit or use 1/2 tsp fennel powder.. Note that the flavor will be distinctly different, although still very good.
  • 1 tsp Thai-style red chilli paste I like "Sambal Oelek" chili paste; Sriracha sauce is OK too; Tabasco or other hot sauces are not recommended- they have a very different, somewhat sharper flavor; adjust quantity as per spiciness preference; see Recipe Notes for making fresh chili paste.
  • 3 tbsp Coconut milk: divided (2tbsp + 1 tbsp) fresh or canned; do not use low fat coconut milk; can replace with dairy cream, soy milk, or other preferred non-dairy milk

Garnish

  • 1/4 cup Fresh Thai Basil leaves - optional about 10-12 leaves - hand-torn to release flavor
  • 1/4 cup cup cilantro (fresh coriander) - use if Thai basil is not available OK to use a combination of Thai Basil and Cilantro
  • 2 tsp Red chilli oil - optional serve on the side- see Recipe notes for how to make chilli oil.

Instructions
 

  • Cook baby carrots in water on low heat for about 10 min, until soft-cooked. Do not over-cook till mushy, or the color deteriorates. Set aside to cool.
    Alternatively,,add 1/4 cup water and microwave on hi, for 2 min.
  • Meanwhile, prep the ginger and tomatoes
    diced ginger
  • Chop the tomatoes and microwave on high for 3 min, covered with a vented lid; this allows steam to escape and catches splatters.
    Alternatively, use 2 cups good quality, store-bought tomato juice. Do NOT use canned tomato puree/paste.
  • Blend tomatoes with with 1 cup water; Strain through a fine mesh strainer. Put the skin and seed residue back in the blender, add 1/2 cup water and pulse for 5 seconds; strain again and collect the juice. Makes about 2 cups strained tomato juice; set aside while processing the cooked carrots.
    Check Recipe notes for the link to my detailed directions for making tomato puree, given in my Easy Tomato Basil Soup recipe.
  • Puree the cooked carrots with the cooking liquid and chopped ginger; add more water as needed to blend easily, to a smooth texture. Makes about 2 1/2 cups. puree
  • Transfer the pureed tomatoes and carrots to a 2 quart saucepan. Add black pepper, salt, sugar, cayenne, cumin and star anise. Bring to a boil, while stirring, then lower heat and simmer for about 10 min on low heat.
  • Add chilli paste and simmer for another min. Turn heat off.
  • Just before serving, heat the soup to serving temperature, and stir in 2 tbsp coconut milk
  • After serving, drizzle a little coconut milk on the served soup. Serve with chopped cilantro, basil leaves and chili oil on the side.
  • Enjoy! Serve alongside sandwiches, quesadillas, tacos, etc.

Notes

Making tomato puree:
Check out the detailed directions for making tomato puree in my easy tomato basil soup recipe.
Making fresh chilli paste:
Store in a glass jar in the refrigerator for 3-4 days, or in the freezer for several weeks.
  • Slit a few fresh red chillis lengthwise; wearing gloves, scoop out the seeds and save them.
  • Mince the chillies, then pound them in a mortar and pestle.
  • Add a pinch of salt and pound again, being careful not to get any splatter into your eyes; also ,do not touch your face while doing this; the chillies will sting!
  • Transfer the pounded chillies to a glass bowl; add the reserved seeds, and a little vinegar - white/red wine vinegar or rice vinegar works very well. Ready to use in about 15-20 min.
  • Serve as a spicy condiment to accompany any type of meal.
Making chilli oil:
Store in a lidded glass jar, away from light/heat.
  • In a small glass bowl or jar, add 2 tsp crushed red pepper and 1/2 tsp paprika.
  • Add 2 tbsp oil (any oil of your choice - I like to use peanut oil) and stir. 
  • Set aside for a couple of hours to allow the flavors to blend.
  • The oil will become brilliant red and spicy.
  • Serve as a spicy condiment to accompany any type of meal.
 

Nutrition

Calories: 82kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 2gSodium: 484mgPotassium: 349mgFiber: 3gSugar: 6gVitamin A: 7552IUVitamin C: 16mgCalcium: 33mgIron: 1mg
Keyword black pepper, Carrots, chilli oil, chilli-paste, cilantro, coconut milk, fresh ginger, Star Anise, Thai basil leaves, Tomatoes
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