Creamy Thai Carrot Soup

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Creamy Thai Carrot Soup
Oh yeah! This creamy Thai carrot soup tastes like heaven! I seriously wanted to swallow the whole cauldron! It's light, creamy, just a little spicy and works great for this cooler spring weather!

 

IS CARROT SOUP HEALTHY?


Yes, carrots have been linked to many heart and eye health benefits, better digestion, and reduced risk of cancer. Since there are 8 whole carrots in this soup, you get a lot of these benefits.


WHY CARROT SOUP IS HEALTHY FOR YOU


Because it's full of beta-carotene, fiber, vitamin K, potassium, and antioxidants.
They are low in calories and high in fiber and have been linked to lower cholesterol levels and better eye health.
The list goes on and on when it comes to the benefits of carrots. So spoil yourself!

 

CAJOUS NUTS, A SIZE ALLY FOR STAYING FIT!

 

The cashew nut is a surefire weapon to resist fatigue. Thanks to the magnesium and the vitamins it contains, it helps to fill up with energy. Its iron content promotes the body's absorption of all these elements it contains. It will therefore also be advantageous in overcoming anemia. In addition, it has a positive effect on sleep thanks to magnesium which is an excellent anti-stress.

Scientific studies have proven that the almond in cashew nuts is an excellent natural antidepressant without noticeable side effects. 

 

Creamy Thai Carrot Soup 

Makes 4 servings

Cooking time: 35 minutes 

Ingredients

2 tablespoons of coconut oil
2 tablespoons red Thai curry paste
500 ml whole coconut milk
3 cups of vegetable broth
8 large carrots
1 teaspoon of maple syrup
2 lemon host
2 star anise
OPTIONAL
4 cups of organic cashews crushed
4 tbsp. chopped fresh parsley

Preparation 

  1. Wash and chop the carrots, do not remove the skin. It is very healthy for you because this is where most of the nutrients are stored.
  2. In a large saucepan, sauté the red Thai curry paste in a little oil for 2 minutes or until it gives off an aroma.
  3. Add the fresh ginger.
  4. Add the coconut milk and vegetable broth.
  5. Add the cubed carrots, star anise and maple syrup.
  6. Place the lid on the soup and simmer over medium heat for 20 minutes or until the carrots are tender with a fork.
  7. Ladle out the carrots and place them in a blender, along with 1 cup of the broth.
  8. Mix until completely creamy and smooth.
  9. Pour into the saucepan, cover and simmer for another 5 minutes.
  10. Serve in bowls, then crush cashews and parsley and garnish.

Squeeze half a lime and a star anise on each bowl and enjoy!

 

Bon appétit!

 

Caroline

President Hippocrate Bio

 

 

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  • Caroline Bisaillon
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