An abundance of grated carrots in my freezer and a craving for sweet, spicy, sour and earthy flavors led me down the path to this recipe. Pureed carrots thickened with rice and seasoned with a hint of fish sauce, warm spices: ginger, cumin and nutmeg and sour notes of lime. To finish it off, I riffed on one of my favorite salad dressings borrowed from Modern Potluck by Kristin Donnelly from her recipe for “Chinese Chicken Salad with Sesame -Ginger Dressing”. (You will not regret purchasing this book as all of the recipes are delicious, easy and useful. So, as soon as you are finished reading this, order your copy!) And yes, I realize that her salad is described as “Chinese” and I am calling my soup, “Thai”. To be honest, in this area, I may not be accurate but I do know what I like. And this carrot soup with Tahini Swirl drizzled on top is a winner.

Thai Carrot Soup

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, chopped fine

1 inch piece of ginger, chopped fine

pinch of salt

2 teaspoons sambal oelek (chili paste)

4 cups chicken broth

1/4 cup white rice

8 large carrots, chopped

1 tablespoon cumin

1/4 teaspoon nutmeg

1 can coconut milk

juice from 1 lime

1 tablespoon gluten free soy sauce

2 teaspoons fish sauce

For garnish: fresh cilantro, Sriracha sauce, Thahini sauce (see following recipe)

Add olive oil to a large stock pot and heat on medium high. Add onion, garlic, ginger, salt and chili paste. Cook, stirring occasionally for 3-5 minutes. Add the chicken broth and rice. Bring to a boil.

Add the carrots, cumin and nutmeg. Reduce heat to medium and cover. Cook for about 15 minutes, until carrots and rice are soft. Add the coconut milk. Remove from heat and puree soup with an immersion blender or allow to cool before blending in a regular blender being careful to release the steam. Add the soup back to the pot and add lime juice, soy sauce and fish sauce. Taste and adjust seasonings to your preference by adding more salt, lime juice or sambal oelek (chili paste).

Serve with Tahini dressing, Sriracha and cilantro leaves.

Tahini Dressing

(adapted from Modern Potluck by Kristin Donnelly)

1/4 cup lemon juice

3 tablespoons gluten free soy sauce

2 tablespoons honey or agave nectar

2 tablespoons cider vinegar

3 tablespoons tahini

1 inch piece of fresh ginger, grated

1/2 to 1 teaspoon chili garlic paste or sambel oelek

3 tablespoons of grapeseed or canola oil

 

Using a whisk, blend all ingredients until smooth. Serve with meats, vegetables or soup. If you would like to use this as a salad dressing, reduce the amount of tahini to 2 teaspoons and increase the oil to 1/2 cup.