• Thai Curry Carrot Soup with Pickled Vegetables

    1 vote
    Thai Curry Carrot Soup with Pickled Vegetables
    Prep: 20 min Cook: 30 min Servings: 4
    by Therese
    37 recipes
    A couple of years ago I had gone to Epcot's International food and wine festival. While at a cooking demonstration a chef named Celina Tio had made this soup and it is phenomenal very low calorie but packed with flavor.


    • 1 Tbl Canola oil
    • 2 C Peeled sliced carrots
    • 1/4 C Diced onion
    • 1 32oz Container of Vegetable stock ( I used Kitchen Basics N/ S added)
    • Thai red curry paste Start with just a touch and adjust heat level according to your liking
    • 1 Tbl Coarse salt adjust to taste after soup is puréed
    • 1 Tbl Fresh lime juice
    • 1 Tbl Honey if desired ( of your carrots are sweet you won't need any )
    • For the pickled vegetables :
    • 7 Radishes sliced thin on a mandolin
    • 1 Carrot sliced thin on a mandolin
    • 2 tsp Coarse salt
    • 1/4 C Water
    • 1/2 C Sugar
    • Pinch red pepper flakes
    • 1 tsp Toasted coriander seed
    • 1/2 tsp Black peppercorns
    • 1/2 C White vinegar


    1. For the soup:
    2. Heat oil in a sauce pan over medium heat
    3. Add carrot and onion and sauté about 5 minutes
    4. Add the vegetable stock, salt and red Thai curry paste
    5. Bring to almost a boil and then turn the heat down and cook until carrots are tender about 15 - 20 minutes
    6. Remove from heat and add the lime juice
    7. Purée in a blender on high until smooth in batches
    8. Pour through a fine mesh strainer , if necessary
    9. Adjust salt if needed and honey if desired
    10. Pour soup in bowls and top with pickled vegetables.
    11. For the pickled vegetables :
    12. Add sliced radishes and carrots to a bowl and sprinkle with the salt
    13. Toss every 15 minutes for about an hour
    14. Set aside
    15. Meanwhile put remaining ingredients except the vinegar in a sauce pan over medium heat and bring to a boil, making sure sugar is dissolved
    16. Remove from heat and cool slightly
    17. Add vinegar and set aside for 1 hour
    18. Drain vegetables but do not rinse
    19. Pour cooled pickling liquid over vegetables and store in a airtight container
    20. Radishes are ready after marinating overnight ( I've never waited that long )

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