Why is my carrot soup bland?

If a soup is tasting bland in the bowl, consider adding acid rather than salt . A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

How to make soup more spicy?

How To Make Soup Spicy Choose the Right Spices. Spices are the key to adding heat and depth to your soup. ... Sauté with Spice. Take your soup to the next level by sautéing the spices before adding them to the pot. ... Add Fresh Chilies. ... Incorporate Hot Sauce or Sriracha. ... Balance with Creaminess. ... Garnish with Heat. Feb 1, 2024

How to improve the taste of carrot soup?

Carrot Soup Recipe Ingredients Ginger adds a lovely freshness and plays well with the carrots' sweetness. Onion and garlic give it depth of flavor . Extra-virgin olive oil adds richness. Apple cider vinegar makes it bright & tangy.

What seasonings should I add to my soup?

To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.

Does adding water to spicy soup make it less spicy?

Peanut, almond, or cashew butter are all rich in fat and can help dissolve capsaicin and mitigate some of the heat from chiles. If you're hesitant to add fat, you can also dilute the heat of a curry or stew by adding more water .

Does adding water to soup make it less spicy?

Dilute It. Another simple way to temper something spicy is to dilute it. This can be done by adding more of the non-spicy ingredients to a dish (like vegetables, grains, meat or broth) or even just by adding water to thin it out .

What is the spiciest soup in the world?

Thailand: Tom Yum This sour and spicy soup is often laden with chicken and seafood and is loved for its aromatic taste. However, Tom Yum packs a punch when it comes to raw heat, provided by the Thai Bird's Eye Chilli, which has a Scoville ranking equivalent to a habanero or scotch bonnet pepper.

How do I fix bland tasting soup?

Perk up a Bland Soup With Simple Pantry Staples Add a splash of vinegar (any kind!), or a squeeze of citrus . Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Why do my carrots have no flavor?

Even the most seasoned home gardeners deal with crop failures from time to time. The reason homegrown carrots lack a sweet, earthy flavor is due to terpenoids that become overpowering when carrots are harvested too soon or grown in excessively hot temperatures .

Why are my carrots flavorless?

Carrots maturing under warm temperatures or high moisture conditions lack good root color . These carrots also have poor flavor and texture.

How to fix a bland vegetable soup?

Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness . Add ingredients like mushrooms, tomatoes, soy sauce, miso, or seaweed to enhance the flavor of your soup. Use fresh herbs like parsley, cilantro, basil or thyme to add fresh flavor to your soup.

Homemade Spicy Thai Carrot Soup Recipe | Little Spice Jar (2024)

Jump to Recipe

Creamy, spicy thai carrot soup ready in just over 30 minutes. This soup is easy to pull together and is low on the calories! I serve it withsautéed spinach on top and a handful of chopped peanuts.Plus, it’s unintentionally vegan!

Welcome to Meatless Monday vibes ✌?

This weekend was full of so many things.A big chunk of it went towards converting a large portion of our house into a proper area designated entirely for the blog. From the time we moved in (almost 1.5 years ago) i’ve been setting up a portable tablenear the window in our breakfast nook and hauling it out every evening. It doesn’t seem like such a huge task when I talk about it now but you’re really not taking my laziness into account here. So this week Anees and I finally cleared out the upstairs loft area of our house and moved every piece of photography equipment to the room and now LSJ has a proper studio. I’m just glad it’s still in the house so the dress code remains the same: yoga pants all day, everyday. ??

Moving along.

It feels weird to be bringing you soup in April becauseI don’t really know the rules about eating soup once it’s spring. But my thai carrot soup is so much goodness overload that I didn’t want to wait until later in the year to share it. And unlike the warm Texas weather, I hear a lot of the northern sates are still buried in snow so this spicy carrot soup should help thaw you out a bit.

We’re talking about ALL REAL food. Lots of carrots, onions, garlic, and ginger and then we follow it up with red curry paste and a little curry powder. And the best thing is, this contains ZERO cream. Like most of my soups, I use nut butters (think pesto in the Italian soups) rather than cream to add that richness we love. So that makes this thai carrot soup completely dairy-free and vegan friendly.

Thai inspired food is nothing new around here. Have you made my Thai Butternut Squash Red Curry yet? This recipe is everything that red curry has to offer but in soup form. And stating the obvious here, we’re taking out the butternut squash and subbing carrots.

What I love about thai food is that you get the perfect balance of spicy, sweet, and salty. Andthis healthy carrot soups hits all of those marks. I made this soup on the stove but you can easily make it in a slow cooker too. Plus, we’re sautéing a little spinach and adding it to our bowls to make it more of a complete meal. A big hunk of crusty bread on the side and you’re totally speaking my lunch love language.

Let’s jump into the thai carrot soup recipe. One thing I always suggest doing when making thai food is using coconut oil. I find that since a lot of thai cuisine usually containscoconut milk, the flavors really work well with coconutoil. If you aren’t a fan or don’t have any, swap it for canola or vegetable, it’ll work just fine.

We start by sautéing the onions, ginger, and garlic. This really helps flavor the oil and carries well throughout the recipe. If you decide to make this is the slow cooker, it’s an optional step, you can easily dump everything in and let it cook. But personally, I find that sautéing your aromatics in a little bit of oil really helps brighten the overall dish. I have this weird thing about meals made in the slow cooker (and it’s probably just me). If I don’t brown the meat (or the onions) I feel like everything made in the slow cooker has this one distinct taste. Anyone else with me? Nope, just me?

This soup will take you in the ballpark of 40 minutes to make and makes enough for 4 dinner size servings or about 6 smaller ones. The sautéed spinach and the chopped peanuts are optional but I really like how they provide a little more texture to otherwise pureed and adultified baby food. <– Ain’t that the truth?

As with most thai food, this soup actually tastes better with time so your thai carrot soup lunch will most definitely pack on more flavor than last nights dinner.

This soup recipegoes out to all my vegan food loving god(desses). Know that I feel ya if your meat-loving significant other doesn’t feel just as passionately about it. ?

You do you! Make Thai carrot soup to makelunchtime exciting again! ??

Yield: 4 main servings or 6 small

Spicy Thai Carrot Soup

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Ingredients

Carrot soup:

1 tablespoon coconut oil
1 cup chopped onions
2 cloveschopped garlic
1 tablespoonginger paste (minced works too)
1 ¼ pounds carrots, peeled and cutinto ¼ inch slices
1-3 tablespoons red curry paste (to taste)*
2 teaspoons mild yellow curry powder
4 cups low sodium vegetable broth
1 tablespoons brown sugar
¼ cup peanut butter (crunchy/smooth, either works)

For serving:

chopped peanuts and sautéed spinach (optional)

Instructions

Heat the oil in a dutch oven or soup pot over medium heat. Add the onions and garlic and saute it for 3-4 minutes or until the onions turn translucent. Add the ginger paste and continue to cook for 30 seconds. Add the carrots, curry paste, curry powder, vegetable broth, brown sugar, and peanut butter and allow the soup to come to a boil. Reduce the heat and letsimmer for 30-35 minutes or until the carrots are tender.
Ladle the soup into a blender and puree till smooth or use an immersion stick blender right in the pot. If the soup seems a little thin to your preference, allow it to come back to boil and let simmer for another 5 minutes. Season with additional salt to taste
To saute the spinach - just add a drizzle of oil to a pan. Add ~ 3 cups of baby spinach and season with salt and pepper. Push the spinach around the pan and allow for it to wilt, about 2-4 minutes. You can season with a pinch of garlic powder for added flavor if you'd like.
Serve bowls of carrot soup withthe sautéed spinach and chopped peanuts.

Notes

For the red curry paste using 3 tablespoons will certainly make this soup SPICY. It's a little too spicy for our taste so we prefer it around 2 tablespoons. For a milder soup, I suggest using 1 tablespoon. Adding a couple tablespoons of cream or coconut milk will also help mellow out the heatif youfind it ends up being a little spicy for your taste.
SLOW COOKER: You can easily make this soup in the slow cooker as well. One method is to dump everything in and let it go for 4-5on high or7-8 on low. Blend before serving. The other option is to saute the onions/garlic/ginger as stated in step #1 then dumping everything into a slow cooker. I find this develops the flavors a little better but either method will work.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!