Healthy Thai Carrot and Ginger Soup Recipe
Cuisine: Thai
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • ½ cup celery, diced
  • 2 inch piece of ginger, peeled and finely diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon thai chile or Fresno chile, minced
  • 2 pounds carrots, peeled and grated or diced
  • 5 cups low-sodium chicken stock
  • 1 ¼ cups coconut milk
  • ½ cup shitake mushrooms, thinly sliced
  • 2 to 3 tablespoon vegetable oil or chile oil
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • Juice of one lemon or ascorbic acid (optional to keep the color)
  1. Heat olive oil in the bottom of a 4 quart pot. Add the onion and celery, cook 3 minutes. Stir in the ginger, garlic and chile “stir-fry” for one minute. Add the carrots to the pot and
  2. Cook about 4 minutes or until carrots are lightly caramelized.
  3. Add the stock, salt and pepper then bring to a boil. Reduce the temperature and simmer about 20 minutes or until carrots a soft.
  4. Allow the soup to cool slightly and puree in the blender in small batches.
  5. Return to the pot and stir in coconut milk. Bring to a simmer and reduce heat and keep warm.
  6. Toss the sliced mushroom in vegetable oil or chile oil and roast in oven at 400 degrees until crispy, about 30 minutes. Check often.
  7. Spoon into serving bowls and garnish with mushrooms.
Recipe by Mother's Niche at