Hold on to your hats, spring is here! And so is Easter and Spring Break and… wait for it… swimsuit weather! I don’t know how that last one creeps up on me every year. Don’t worry if you were caught off guard too, I’ve got you covered. This Healthy Thai Carrot Ginger Soup Recipe is one of my family’s all-time favorite healthy recipes. It is fancy enough for Easter Dinner and healthy enough that you can sneak a couple of chocolate covered eggs when nobody is watching.
Getting my kids to eat their veggies has always been a challenge and believe me, I have been known to resort to “trickery” on more than one occasion. That’s where this Thai Carrot Ginger Soup comes in.
When the boys were small, it was easy enough to get a few carrot sticks down them at Easter time. After all, the Easter Bunny is a rabbit and rabbits do love carrots.
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As the kids got a little older, it got a little tougher to sneak things by them. I started to make carrot soup for them and serve it with my Pizza Grilled Cheese Sandwich Dippers or little pieces of toast cut into animal shapes with cookie cutters so they could dip them in the soup. Now I ask you, what kid can resist dipping?
For the last few years, I have added Asian flavors to our old standby recipe and turned it into “Thai” Carrot Ginger Soup with coconut milk and ginger. Believe it or not, the kids request Thai Carrot Ginger Soup for dinner all the time. I’m sort of afraid to tell them that is actually good for them, it might spoil the fun.
Here are some tips for making the Thai Carrot Ginger Soup Recipe:
- I have added diced Thai chiles to this recipe. You may easily leave them out if your children are young or replace them with about 1/2 to 1 teaspoon red chile flakes if you already have it in your pantry.
- The coconut milk can be replace with regular milk or yogurt if you don’t have coconut milk. Remember to keep things healthy and stay away from heavy cream, if possible.
- If you would like to have the taste of chile for some of the older members of the family, use chile oil when roasting the mushrooms or have chile oil on the table to drizzle on the top of the soup, if desired.
- You may make this soup one day ahead of time just add a little ascorbic acid powder to the soup. ( follow directions on the bottle to add the proper amount)
- 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)
- 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
- Cook about 4 minutes or until carrots are lightly caramelized.
- Add the stock, salt and pepper then bring to a boil. Reduce the temperature and simmer about 20 minutes or until carrots a soft.
- Allow the soup to cool slightly and puree in the blender in small batches.
- Return to the pot and stir in coconut milk. Bring to a simmer and reduce heat and keep warm.
- Toss the sliced mushroom in vegetable oil or chile oil and roast in oven at 400 degrees until crispy, about 30 minutes. Check often.
- Spoon into serving bowls and garnish with mushrooms.
I hope you love this Thai Carrot Ginger Soup Recipe as much as we do! Remember, if you have any questions, you can leave a comment on this post or you can find me at “home” on EverydaySouthwest.com.
See you soon!