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Zesty Thai Curry Carrot and Asparagus Soup

Zesty Thai Curry Carrot and Asparagus Soup – A Fusion of Flavor!

John Whitehead
Zesty Thai Curry Carrot and Asparagus Soup – A Fusion of Flavor! 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Carrot Roasting Time 35 minutes
Total Time 1 hour 5 minutes
Course Appetizer, lunch, Main Course, Soup
Cuisine American, English, Irish, thai
Servings 8 people

Equipment

  • 2 stock pots
  • 1 colander
  • 1 measuring cup
  • 1 measuring spoons
  • 1 food processor or hand mixer

Ingredients
  

Ingredients for Puree

  • 2 lbs carrots, I used baby carrots to save time
  • 1 tbsp olive oil
  • 72 grams shallot but does not need to be exact
  • 12 grams Or two large cloves chopped
  • 2 tbsp fresh ginger

Ingredients Before Simmer

  • ½ tsp black cardamom
  • ½ tsp white pepper
  • 2 tsp salt or to tast
  • 1 tbsp Maesri Panang Curry Paste Use less if if this amount is too much.
  • 18 oz low sodium vegetable or chicken stock

Ingredients After 20 Minutes Simmer

  • 3 tbsp butter
  • ¾ cup Heavy Cream
  • 270 grams Fresh chopped asparagus or 2 bunches using 3/4 cup from each bunch
  • 13 grams fresh cilantro

Instructions
 

Roasting

  • add carrots to a bowl and toss in olive oil
    2 lbs carrots, I used baby carrots to save time, 1 tbsp olive oil
  • Bake at 400 degrees for 35 minutes in convection oven

Puree in Food Processor or Blender

  • Add roasted carrots, ginger, shallot, and garlic
    72 grams shallot but does not need to be exact, 12 grams Or two large cloves chopped, 2 tbsp fresh ginger
  • puree until smooth. I added a little stock to help

Blanch Asparagus

  • bring water to a boil and simmer asparagus for 5 minutes
    270 grams Fresh chopped asparagus or 2 bunches using 3/4 cup from each bunch
  • drain asparagus and cool with cold water

Thai Curry Carrot and Asparagus Soup

  • add carrot puree, dark cardamom, white pepper, curry, salt and rest of stock.
    ½ tsp black cardamom, ½ tsp white pepper, 2 tsp salt or to tast, 1 tbsp Maesri Panang Curry Paste, 18 oz low sodium vegetable or chicken stock
  • bring to a slow simmer. Simmer for 20 minutes. Cover the pot partially, or it will splatter everywhere. Stir occasionally.Bring
  • after 20 minutes, add butter and cream and simmer for 8 minutes stirring every couple of minutes.After 20 minutes, add butter and cream and simmer for 8 minutes, stirring
    3 tbsp butter, ¾ cup Heavy Cream
  • turn off heat and allow to cool for 5 minutes, and add fresh cilantro.
  • add asparagus and cilantro just before serving. This will stop if from getting mushy.
    13 grams fresh cilantro
  • Serve and Enjoy!
Keyword best soup, carrot soup, curry soup, Thai Curry Carrot and Asparagus Soup – A Fusion of Flavor!