Thai Carrot Soup

Name: Thai Carrot Soup
Prep time: 25 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Thai
Ingredients: 3 tablespoons butter; 3 cups coarsely chopped onions; 8 cups chopped peeled carrots (2 1/2 to 3 lb); 2-inch piece gingerroot, halved, smashed; 1 tablespoon red curry paste; 1/4 cup soy sauce; 1/4 cup honey; 3 tablespoons fish sauce; 2 cans (13.66 oz each) unsweetened coconut milk (not cream of coconut); 2 cups Mountain High® original plain yoghurt; Juice of 2 limes (about 1/4 cup); 2 tablespoons chopped roasted peanuts; 2 tablespoons chopped fresh cilantro

25 Minutes Prep1 Hour 10 Minutes Total
8 Servings
440 Calories per Serving

Yum! Yum! Yum! Get ready for a new favorite. Fresh carrots team up with curry, coconut milk and our creamy yoghurt to make one fantastic soup.

Ingredient List

3 tablespoons butter
3 cups coarsely chopped onions
8 cups chopped peeled carrots (2 1/2 to 3 lb)
2-inch piece gingerroot, halved, smashed
1 tablespoon red curry paste
1/4 cup soy sauce
1/4 cup honey
3 tablespoons fish sauce
2 cans (13.66 oz each) unsweetened coconut milk (not cream of coconut)
2 cups Mountain High® original plain yoghurt
Juice of 2 limes (about 1/4 cup)
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro

Preparation

In 6-quart stockpot, melt butter over medium-high heat. Add onions; cook, stirring frequently, about 5 minutes or until translucent and slightly browned. Add carrots and gingerroot; cook 5 to 7 minutes longer or until browned.
Add curry paste, and toss to coat. Cook 2 minutes longer.
Add soy sauce, honey, fish sauce and coconut milk. Heat to boiling; reduce heat. Simmer 30 to 35 minutes or until carrots are tender.
Cool soup slightly. Puree in batches in blender. Return to stockpot over medium heat. Add yoghurt and lime juice; stir until hot. Pour into 8 bowls. Top with peanuts and cilantro. Serve immediately.

Tips

If you like it hot, add one more tablespoon of the curry paste for extra kick.
Yoghurt helps temper spicy foods; consider stirring some in the next time you make a dish that turns out a little too spicy.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 28g 43%, Saturated Fat 22g 111%, Cholesterol 20mg 6%, Sodium 1250mg 52%, Potassium 940mg 27%, Total Carbohydrate 39g 13%, Dietary Fiber 6g 23%, Vitamin A 440%, Vitamin C 15%, Calcium 15%, Iron 10%, Vitamin D 0%, Vitamin E 8%, Thiamin 10%, Riboflavin 8%, Niacin 15%, Vitamin B6 15%, Folic Acid 15%, Vitamin B12 0%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 20%, Zinc 8%, Selenium 8%, Copper 20%, Manganese 60%

Nutrition Other (Amount per serving)

Calories 440, Calories from Fat 250, Trans Fat 0g, Monounsaturated Fat 2 1/2g, Polyunsaturated Fat 1g, Soluble Fiber 1g, Insoluble Fiber 5g, Sugars 23g, Protein 7g, Beta-Carotene 710%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 0, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 1/2, Milk 0, Vegetable 2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5, Fruits 0c, Vegetables 1 1/2c, Grains 0oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 1tsp