Spicy Asian Carrot Soup

Looking for spicy Asian side dish? Then check out this slow-cooked carrot soup that’s sprinkled with cilantro. MORE+ LESS-

By Pillsbury Kitchens

Updated January 16, 2011

Ingredients

cups sliced carrots (3/4 to 1 inch thick; about 6 large)

medium yellow onion, chopped (1/2 cup)

cloves garlic, cut in half

piece (1 inch) gingerroot, peeled, sliced

tablespoons rice vinegar

tablespoons soy sauce

teaspoons honey

1/4

to 1/2 teaspoon crushed red pepper flakes

1/2

teaspoon salt

1/4

teaspoon pepper

carton (32 oz) vegetable broth

cup half-and-half

Chopped fresh cilantro leaves

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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.

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.