When temperatures begin to climb, it’s good to know that soup need not be off the menu. Just serve it cold for a refreshing way to beat the heat. This vibrant Thai-flavored carrot soup is a feast for the eyes and a smart way to spoon up some brain-benefitting nutrition. The soup may thicken in the refrigerator, so thin with additional liquid if needed. During the cooler months, this soup can be served warm for cozy comfort.
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Research has found that higher intakes of carotenoids, including beta carotene abundant in carrots and bell peppers, can help diminish the cognitive decline that occurs with aging. These antioxidants may help reduce oxidative damage to brain cells. There is also some evidence that compounds in turmeric, including curcumin, can help slow the aging process of our brains.
On fire
During the outdoor cooking season, it’s possible to grill your carrots to infuse the soup with a hint of smoky flavor. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. If your carrots have fronds still attached, trim to about 1/2 inch. If using thicker carrots, be sure to slice them in half lengthwise so they have a chance to cook through before charring too much on the outsides. Brush carrots with oil and arrange them on the grill. Grill for approximately 20 minutes, turning halfway through, until carrots are charred in a few places and tender.
- 1 lb carrots cut into 1-inch pieces
- 1 1/2 cups canned light coconut milk or unsweetened coconut milk beverage
- 1 orange bell pepper seeded and quartered
- 2 green onions chopped
- 1 garlic clove peeled and chopped
- 2 tsp sesame oil
- 1 Tbsp rice vinegar
- Juice of 1/2 lime
- 1 tsp fish sauce optional
- 1 Tbsp honey
- 1 Tbsp chopped fresh ginger
- 3/4 tsp turmeric powder
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/3 cup roasted unsalted peanuts or 2 Tbsp sesame seeds
- 1/3 cup chopped cilantro
- In steamer basket set in pan filled with 2 inches of water, place carrots. Heat, covered, until carrots are tender, about 10 minutes.
- In blender, place coconut milk, 1/2 cup water, carrots, orange bell pepper, green onions, garlic, sesame oil, rice vinegar, lime juice, fish sauce (if using), honey, ginger, turmeric, cayenne, and salt, and blend until smooth. If a thinner consistency is desired, blend in additional water or coconut milk. Place soup in container and chill for at least 2 hours.
- To serve, place cold soup in bowls and garnish with peanuts or sesame seeds and cilantro.
Per serving: 128 calories; 2 g protein; 4 g total fat (2 g sat. fat); 22 g total carbohydrates (13 g sugars, 4 g fiber); 382 mg sodium
