alive logo

Golden Carrot Soup

Serves 4


    Golden Carrot Soup

    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-flavoured 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.



    Golden Carrot Soup


      • 1 lb (450 g) carrots, cut into 1 in (2.5 cm) pieces
      • 1 1/2 cups (350 mL) 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 (10 mL) sesame oil
      • 1 Tbsp (15mL) rice vinegar
      • Juice of 1/2 lime
      • 1 tsp (5 mL) fish sauce (optional)
      • 1 Tbsp (15 mL) honey
      • 1 Tbsp (15 mL) chopped fresh ginger
      • 3/4 tsp (4 mL) turmeric powder
      • 1/2 tsp (2 mL) cayenne
      • 1/2 tsp (2 mL) salt
      • 1/3 cup (80 mL) roasted unsalted peanuts, or 2 Tbsp (30 mL) sesame seeds
      • 1/3 cup (80 mL) chopped cilantro


      Per serving:

      • calories128
      • protein2 g
      • total fat4 g
        • sat. fat2 g
      • total carbohydrates 22 g
        • sugars13 g
        • fibre4 g
      • sodium382 mg



      In steamer basket set in pan filled with 2 in (5 cm) of water, place carrots. Heat, covered, until carrots are tender, about 10 minutes.


      In blender, place coconut milk, 1/2 cup (125 mL) 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.



      SEE MORE »
      Tourtière AU Cerf

      Tourtière AU Cerf

      Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.