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Spicy Asian Carrot Soup

(2)
  1 reviews
  • 25 min prep time
  • 8 hr 40 min total time
  • 13 ingredients
  • 7 servings
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Looking for spicy Asian side dish? Then check out this slow-cooked carrot soup that’s sprinkled with cilantro.

Ingredients

4
cups sliced carrots (3/4 to 1 inch thick; about 6 large)
1
medium yellow onion, chopped (1/2 cup)
3
cloves garlic, cut in half
1
piece (1 inch) gingerroot, peeled, sliced
2
tablespoons rice vinegar
2
tablespoons soy sauce
2
teaspoons honey
1/4
to 1/2 teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/4
teaspoon pepper
1
carton (32 oz) vegetable broth
1
cup half-and-half
Chopped fresh cilantro leaves

Steps

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
  • 2 Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
  • 3 Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
  • 4 Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
  • 2 Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
  • 3 Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
  • 4 Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.

Expert Tips

Always use caution when blending any hot food in a blender or food processor. For either appliance, blend in batches, if necessary, and do not overfill. For a blender, use the low speed and vent it by removing the center area of the cover, so that any collected steam can escape. If desired, use an immersion blender, according to manufacturer’s directions.

For a more authentic Asian flavor, substitute light or regular unsweetened coconut milk for the half-and-half. Coconut milk is commonly available canned in the Asian-foods section of larger grocery stores. It should not be confused with cream of coconut, a thicker product often used in drinks.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
1000mg
42%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
9%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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