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Thai Carrot Orange Soup

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Prep Time: 10 minutes
Cook Time: 20 minutes
Skill Level:
Easy
Servings:
Serves 4

Thai carrot orange soup recipe. High in vitamins A and C, plus calcium,this Thai version of carrot soup also includes the health benefits of ginger, garlic, and lemongrass. With its potent combination of vegetables, rice, fresh Thai herbs and spices, this soup is an excellent remedy for a cold or flu. 

Ingredients

 

    • 1 jar Wozz! Thai Orange Ginger Carrot Relish / Sauce
    • 4 cups chicken broth OR vegetable broth if vegetarian
    • 1/4 cup Thai jasmine rice
      (or any type of white or brown rice - note that brown will take longer to cook)
    • 7 medium carrots, sliced
    • 300ml orange juice (fresh)
    • 1 can coconut milk
    • 1-3 tbsp. fish or vegetarian fish sauce
    • tbsp soy sauce
    • Juice 1 lime
    • handful fresh basil/cilantro
    • peanuts toasted/chopped (garnish)

    Recipe

    1. Bring broth and orange juice to a rolling boil. Add rice and carrots.
    2. Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft (brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth).
    3. Add Wozz! Thai Orange and ginger simmer 5 minutes, stir in coconut milk.
      Puree the soup in batches in your blender or with a hand blender. Return soup to stove top.
    4. Re-warm soup over medium heat. Add the fish sauce, soy sauce and lime juice to taste. 
      (Add more fresh chili or chili sauce if not spicy enough)
    5. Ladle into bowls and sprinkle with fresh coriander, basil and peanuts and serve.  
    Make it from scratch, see tweaks and tips!

    Video


    Tweaks★Tips

    Making from scratch:
    • 1 small cooking onion
    • 3 cloves garlic
    • 1-2 thumb-size pieces galangal OR ginger
    • 4 cups chicken broth OR vegetable broth if vegetarian
    • 1 fresh red chilli, minced OR 1-2 tsp. chilli sauce/sambal
      (omit if you prefer a milder soup)
    • 1/4 cup Thai jasmine rice
      (or any type of white or brown rice - note that brown will take longer to cook)
    • 1 Tbsp. ground cumin
    • 1 + 1/2 tsp. cardamon
    • 1/4 tsp. nutmeg
    • 1 stalk lemongrass, finely sliced OR 2 Tbsp. frozen prepared lemongrass
    • 7 medium carrots, sliced
      (they can be thick slices, as the soup will be pureed later)
    • 1Tbls orange zest
    • 300ml orange juice (fresh)
    • 1 can coconut milk
    • 1-3 Tbsp. fish or vegetarian fish sauce
      (start with 1 and add more if needed, depending on how salty your broth is)
    • 1 Tbsp. soy sauce
    • handful fresh coriander
    • handful fresh basil
    • juice of 1/2 lime
    • oil for stir-frying
    See more: Recipe
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