Thai-Style Coconut and Roasted Carrot Soup

It's always soup season in my kitchen, and especially right now as spring temperatures are eagerly awaited. The chill has not left the air, though the sunshine is warmer than it was a few weeks ago. What better way to provide comfort and warmth than with a Thai-inspired carrot soup? Carrots are a pantry staple for those days when a meal is lacking in vegetables, as they keep well in the fridge and it's a snap to cut some up raw or lightly steam them for a side. In this case, carrots were the shining ingredient in this spicy and creamy soup.

Roasting the carrots brings out a natural sweetness that's complete with fragrant and zesty Thai flavors. Coconut milk is essential here for a more authentic Thai taste. Homemade red Thai curry paste is also an important component here. It also keeps well in the fridge and so I usually have some on hand when I am in the mood for Thai food. It's easy to make up and far superior in taste than store-bought varieties. Whether you make your own or purchase the paste, adjust the quantity added according to the heat level you are comfortable with. Remember, it is always easy to add more later on, but if you add to much to begin with, there is no going back.

I served this for dinner and then the next day for lunch with some Indian savories. The fusion of cultures worked quite well and my best friend Basil was happy to take a break from his holiday fare consisting of cheese sandwiches.

Thai-Style Coconut and Roasted Carrot Soup

Recipe by Lisa Turner Cuisine: Thai Published on April 14, 2015 A fragrant creamy soup of roasted carrots with Thai seasonings Print this recipe Ingredients: 1 lb (450 g) carrots, cut into narrow 2-inch pieces 1 tablespoon olive oil or sesame oil 1 tablespoon coriander seeds 2 tablespoons coconut oil 1 medium onion, diced 1 celery stalk, finely chopped 2 lemongrass stalks, trimmed, cut into half and scored lengthwise with a knife several times 1 clove garlic, minced 1-inch piece fresh ginger, grated or finely chopped 6 fresh or dried kaffir lime leaves 2 to 3 red chilies, seeded and finely chopped 1 to 2 tablespoons red Thai curry paste 1 teaspoon ground cumin 2/3 teaspoon paprika 2 cups coconut milk 3 1/3 cups vegetable stock, or as needed 1/4 to 1/3 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Line a baking tray with foil and preheat an oven to 350°. Toss the carrots in the olive or sesame oil with the coriander seeds, and roast until tender and golden — about 30 minutes. Turn the carrots part way through the cooking time. Heat the coconut oil in a large heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and sauté for a few minutes to soften. Add the lemongrass and celery and sauté for another 5 minutes. Stir in the garlic, ginger and kaffir lime leaves, and fry for another minute. Stir in the chilies, red Thai curry paste, cumin and paprika. Add the roasted carrots and coriander seeds, coconut milk and vegetable stock. Bring to a gentle boil and simmer gently for 15 to 20 minutes, adding more stock as desired. Stir in most of the cilantro as well as the lime juice, salt and pepper. Simmer for another few minutes. Discard the lime leaves and pieces of lemongrass. Purée with an immersion blender or in batches in a countertop blender until smooth and creamy. Serve hot garnished with the remaining cilantro and thin slices of fresh chili or a sprinkle of dried chili flakes if desired. Makes 4 to 6 servings

Other vegetable soups to enjoy from Lisa's vegetarian kitchen:
Curried Indian Vegetable Soup
Beet Lentil and Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Red Curry Vegetable Soup

►

Thai-Style Creamy Coconut Lentil Mushroom Soup

My experience cooking Thai food is relatively recent, but since I started experimenting a few years ago it has probably become my favorite cuisine — aside, of course, from Indian. I find the unique fragrances and flavors of Thai ingredients — coconut, lemongrass, galangal and, of course, chilies — quite irresistible, as well as being easy to combine with all sorts of vegetables to make healthy and delicious meals.

I've lately been making an effort to incorporate even more vegetables into my meals, and the presence of part of a head of cauliflower and some homemade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy green lentils, tangy tomatoes, red peppers, bean sprouts, plump oyster mushrooms — also an essential of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an assortment of spices, the result was a creamy, fragrant, hearty and nourishing soup that made the best of a blending of Thai and other south Asian cuisines. Each bowl — and in fact each spoonful — was a wonderful contrast in seasonings and textures that made it a big hit with me, my husband and my best friend Basil.

Thai-Style Creamy Coconut Lentil Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on October 27. 2014 A creamy, fragrant, hearty and nourishing vegetable, mushroom and lentil soup with coconut milk and Thai and south Asian seasonings Print this recipe Ingredients: 1/2 oz (14 g) dried mixed mushrooms 2 tablespoons coconut oil or sesame oil 5 green onions, white and green parts, sliced and separated 1 cup cauliflower, trimmed and cut into bite size pieces 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 3 Thai or red cayenne chilies, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 2 to 3 tablespoons Thai green curry paste, to taste 2 large tomatoes, chopped 14 oz (400 mL) can coconut milk 3 to 4 cups vegetable stock or water 1 cup green lentils 3 lemongrass stalks, trimmed, cut into quarters and slit lengthwise 1 tablespoon tamari (soy) sauce 8 oz (225 g) oyster mushrooms, roughly chopped 3 red bell peppers, seeded and chopped small handful of bean sprouts 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper juice from 1 lime (2 tablespoons) Instructions: Soak the dried mushrooms in 1 1/4 cups of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the white parts of the green onion to the pan along with the cauliflower. Stir for 5 to 7 minutes, until the onion has softened and the cauliflower begins to brown a little. Add the garlic, ginger, chilies and spices to the pan. Stir for a minute or two. Add the Thai green curry paste, stir once, and then add the tomatoes. Cook for another few minutes to slightly reduce the tomatoes. Pour in the coconut milk, 3 cups stock or water, lemongrass, the reserved mushroom soaking water, and the lentils. Bring to a boil, reduce the heat to medium low, cover, and simmer until the lentils are tender — about 25 minutes. Now add the tamari, green parts of the green onion, dried and fresh mushrooms, red pepper and bean sprouts. Simmer for another 10 to 15 minutes, adding a up to 1 cup more stock or water as necessary to achieve your desired consistency. Season with salt and pepper to taste and stir in the lime juice. Cook for another few minutes and discard the lemongrass pieces. Serve hot, alongside a bed of fresh cooked white jasmine rice. Makes 6 servings

Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Marsen Jules

►

Thai Red Curry Vegetable Soup

My husband adores my Thai-style soups and curries nearly as much as he enjoys my Indian creations. I made this just as I was coming down with a cold (which I am still fighting) and it was just what I needed. The soup was soothing on the throat, warming and packed full of vital nutrients. Once everything is prepped, it comes together in no time at all and fills the kitchen with the lovely aroma of Thai flavors. The addition of coconut milk lends a delightful creaminess to the soup and surely adds to the elegance.

I usually have homemade Thai red curry paste on hand, so when the craving hits for Thai, I have most of the staples on hand. You can of course use any Thai curry paste, but I encourage you to make your own because it's superior in flavor to most store-bought brands and you can make it as hot or mild as you wish. An additional bonus is that my version is completely vegetarian. It keeps well in a sealed glass jar for a good month or more.

Thai Red Curry Vegetable Soup

Recipe by Lisa Turner Cuisine: Thai Published on February 5, 2014 A Thai-style "cream of tomato" soup with coconut milk and loaded with fresh vegetables Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms 1 tablespoon sesame oil 3 cups cauliflower florets 4 green onions, green and white parts sliced and separated 2 to 3 tablespoons Thai red curry paste, to taste 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1 fresh green chili, seeded and finely chopped 1-inch piece galangal or ginger, minced 3 large tomatoes, diced 14 oz (400 mL) can coconut milk 2 cups vegetable stock or water (add more as needed) 1 lemongrass stalk, trimmed, cut into quarters and crushed with a knife 1/2 tablespoon tamari (soy) sauce 1 cup green beans, trimmed and cut into 1-inch pieces 1/2 cup bean sprouts 8 fresh oyster mushrooms, roughly chopped juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper Instructions: Soak the dried mushrrooms in 1 1/4 cups of hot water for 20 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the cauliflower and the white parts of the green onions. Stir for 5 to 6 minutes or until the vegetables begin to brown. Add the curry paste, cumin, coriander, paprika, green chili and galangal or ginger, and continue to stir for another minute. Add the tomatoes and pour in the coconut milk, vegetable stock or water, and the reserved mushroom soaking water. Stir in the lemongrass and tamari. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the green beans, bean sprouts, fresh and dried mushrooms, and continue to simmer for another 5 minutes or so. Season with salt and pepper and stir in the lime juice. Serve hot or warm. Makes 6 to 8 servings

More Thai dishes that you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Coconut Mango Salad
Massaman Curry with Paneer Cheese

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: various noises

►

Thai-Inspired Sweet Potato Kidney Bean Soup

Canadian winters are difficult to endure, especially ones like the current harsh winter. Heavy snow fall, ice storms and long periods of extremely cold temperatures have persisted into January throughout North America. Already I am tired of it and long for sunshine and sandals. I warm up and take comfort with a bowl of soup. This hearty soup, or stew if you please, combines the goodness of sweet potatoes and earthy, robust kidney beans, all simmered in a Thai-inspired broth.

The lemongrass and galangal are I think rather essential in this dish for a more authentic Thai taste, so if you are fortunate enough to live near an Asian market, do take the little extra time to seek them out. The homemade Thai red curry paste is also not to be missed — it's easy to make, completely vegetarian, and bursting with fresh flavor. You can make up a small batch and keep it in the fridge for a good few weeks or longer in a tightly sealed glass jar.

Thai-Inspired Sweet Potato Kidney Bean Soup

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on January 8, 2014 Wonderfully fragrant and colorful Thai-seasoned sweet potato and kidney bean soup Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1/2 oz (14 g) dried mixed wild mushrooms 13 1/2 oz (400 mL) can coconut milk 2 cups water 2 shallots, finely chopped 1 clove garlic, crushed 2 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 1-inch piece fresh galangal or ginger, grated or minced 2 tablespoons Thai red curry paste, or to taste 1 large sweet potato, peeled and cubed 1 to 2 hot green chilies or jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) chopped fresh cilantro or Thai basil for garnish Instructions: Rinse the kidney beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 to 1 1/2 hours. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large heavy-bottomed saucepan or soup pot, bring the coconut milk, water, shallots, garlic, lemongrass, galangal or ginger and red curry paste to a boil over medium-high heat. Simmer for 5 to 10 minutes to blend the flavors. Add the sweet potato to the pan and simmer, uncovered, for 10 minutes. Stir in the mushrooms, chilies or jalapeños, paprika, coriander, cayenne and the cooked kidney beans. Simmer for another 15 to 20 minutes until the sweet potatoe is fork tender, adding more water as necessary to reach your desired consistency. Mash a few of the sweet potato pieces with the back of a spoon to thicken up the broth. Remove the pieces of lemongrass, season with salt, and stir in the lemon juice. Serve hot with a steaming hot bed of fresh cooked jasmine rice. Makes 6 to 8 servings

This is my contribution to No Croutons Required. I am hosting the January 2014 edition. I am also sharing with My Legume Love Affair, a popular monthly event celebrating all things legumes, started by lovely Susan of The Well Seasoned Cook, and now administered by me. Brii over at briggishome kindly offered to host the 67th edition. I'm also sharing with Deena and her Fabulous Fusion Food Challenge.

More Thai creations from my kitchen you are sure to enjoy:
Thai Coconut Soup with Mushrooms
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

►

Paneer Tomato Curry with Indian and Thai Flavors

More often than not, when I cook with paneer cheese it usually is an Indian-style dish, although I did once make a Thai Massaman curry with paneer cheese that certainly will be making an appearance again in the near future at the table.

This time, I went with a fusion dish, mixing up typical Indian spicing with prominent Thai flavors. It was a match made in heaven.

As I was experimenting with different flavors, I also experimented with the other components of the menu. I served it up with some north African millet patties and classic tarka dal. The sauce of the paneer curry was scooped over some of the millet patties and the tarka dal shone in the legume role. It all worked and the cook and her dining companions were more than satisfied.

Paneer Tomato Curry with Indian and Thai Flavors

Recipe by Lisa Turner Cuisine: Indian/Thai Published on November 28, 2013 Tender pieces of paneer cheese simmered in a simple, tangy and zesty tomato curry seasoned with a blend of Indian and Thai seasonings Print this recipe Ingredients: 14 oz (400 g) paneer cheese, cut into cubes 2 tablespoon olive or sesame oil 1 large shallot, finely chopped 1 clove garlic, minced 1 to 2 Thai red chilies, seeded and finely chopped 1 teaspoon ground cumin 1 tablespoon ground coriander 1/4 teaspoon cayenne 3 plum tomatoes, finely chopped small handful of dried curry leaves, crumbled 1 teaspoon dried oregano (optional) 1 tablespoon red Thai curry paste, or more to taste 1 red bell pepper, seeded and chopped 1 tablespoon tamari (soy) sauce 1/2 teaspoon sea salt, or to taste Instructions: Heat the oil in a large non-stick pan over medium heat. When hot, add the shallot, garlic and chilies to the pan. Stir and fry for a few minutes until the shallot begins to soften. Now add the ground spices to the pan and stir for another minute. Add the tomatoes to the pan, along with the curry leaves and oregano if using, and simmer until the tomatoes begin to thicken — about 10 minutes. Stir in the Thai curry paste and red pepper and cook, stirring often, for another 10 minutes. Add the tamari, stir well, and then add the paneer cubes. Gently cook, stirring often, for another 5 minutes. Taste for seasoning and add salt accordingly. Serve hot. Makes 4 to 5 side servings

I'm sharing this with Denna's Fabulous Fusion Food Challenge.

Other paneer dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Beans with Paneer Cheese
Paneer Mushroom Masala
Butter Paneer Masala
Mattar Paneer

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

►

Thai Coconut Mushroom Soup with Kidney Beans

Expect to see a fair number of soups offered up here for the next good while. Those who know me understand how much I detest the cold months. They also know my weakness for mushrooms. What better way to warm up than with an earthy bowl of Thai inspired goodness.

Although I am most at home with Indian cooking and spicing, over the years I have become almost as fond of Thai dishes. It's generally a spicy cuisine, as Indian is, so it's really no wonder that I gravitate toward this rich heritage of cooking. The idea of this soup especially appealed to me because in addition to coconut milk and mushrooms, the soup showcased other vegetables and, to fill it out, plump red kidney beans.

I highly recommend making your own Thai red curry paste. Many store-bought varieties are not only inferior in taste but also not suitable for vegetarians as most seem to contain elements of fish. It's easy to make besides, and will keep in a well-sealed jar in the fridge for at least a month. Depending on the heat level of your paste, adjust the quantity used in the recipe to suit your palate. I recommend adding a smaller quantity at first, taste and add more as required.

This soup was served as part of a fusion meal, featuring my classic cornbread, fried coleslaw bites with jalapeño dip, and cocoa bites for dessert. The mingling of flavors was even better than I imagined.

Thai Coconut Mushroom Soup with Kidney Beans

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on November 25, 2013 Warming and flavorful mushroom and kidney bean soup simmered in a creamy Thai-seasoned coconut broth Print this recipe Ingredients: 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can) 1/2 oz (14 grams) dried mixed wild mushrooms 13 1/2 oz (400 mL) can of coconut milk 2 cups water 2 shallots, finely chopped 2 cloves garlic, minced 3 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 2 tablespoons dried kaffir lime leaves (optional) 1-inch piece fresh galangal or ginger, finely chopped 1 tablespoon tamari (soy) sauce   2 cups fresh shiitake mushrooms, washed and chopped 2 tablespoons Thai red curry paste, or to taste 1 cup fresh or frozen corn 1 small red bell pepper, seeded and chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: If using dried red kidney beans, rinse and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large saucepan, combine the coconut milk, water, shallots, garlic, lemongrass, kaffir lime leaves if using, galangal or ginger and tamari. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 15 minutes to infuse the flavors into the broth, stirring often. Remove and discard the lemongrass pieces and kaffir lime leaves. Add the dried and fresh mushrooms to the pan along with the Thai paste, corn, pepper, paprika, cayenne, kidney beans and salt. Simmer over medium-low heat for another 15 minutes, stirring occasionally. Add a bit more water if your soup is too thick. Stir in the lime juice and simmer for another minute. Taste for seasoning and adjust accordingly. Serve hot. Makes 6 servings

More Thai dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Creamy Thai Coconut Mushroom Soup
Massaman Curry with Paneer Cheese
Thai Tempeh Patties with a Red Chili Dipping Sauce

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

►