I love Thai food but what's funny is that I hardly ever make it at home...Me, the recipe guru. I think it's because I have this wonderful Thai place nearby and whenever I have a hankering, I just order-in or go to pick it up. Occasionally, I make my rendition of of a peanut curry, usually with chicken and green beans. Here, I take the peanut flavor and coconut milk creaminess and apply it to a carrot soup. This soup is easy to make, packs big flavor, and gets a bit of heat from a jalapeno pepper. Enjoy!
Thai Carrot Soup
2 Tablespoons butter
1 leek, white part only, chopped (be sure to wash thoroughly- you can substitute 1 small onion)
2 cloves garlic, chopped
2 Tablespoons ginger, chopped or grated
1/2 teaspoon coriander
1 teaspoon cumin
2 pounds carrots, peeled and chopped 1/2 thick
1 jalapeno pepper, seeds removed and rough chopped
4 cups chicken stock (can substitute vegetable stock)
3 heaping Tablespoons creamy peanut butter
1 cup lite coconut milk
roasted peanuts, chopped
In a heavy bottom pot, melt butter over medium heat. Add leeks, garlic and ginger. Cook until softened but not browned, approximately 3 minutes, stirring frequently. Add a pinch of salt to help leeks render their moisture.
Add coriander and cumin. Stir to incorporate. Add carrots, jalapeno and chicken stock. Simmer covered for 25 minutes, or until carrots are tender. Add peanut butter. Transfer soup to blender and blend at high speed until soup is smooth (you may need to do this in 2 batches). Pour soup back into pot and add coconut milk. Add salt and pepper to taste.
Ladle soup into serving bowls and garnish with cilantro and peanuts.