Home β€’ Posts

Thai-Style Roasted Vegetable Soup

Thai flavors and roasted vegetables complement one another in this Thai-Style Roasted Vegetable Soup… curry paste, fish sauce, ginger, and coconut milk pair with roasted carrots, potatoes, onions, and grape tomatoes, and the result is so creamy and comforting. Pair it with Coconut Crusted Calamari (shrimp or tofu) for a truly amazing meal!

Thai Roasted Vegetable Soup with coconut crusted calamari in a bronze bowl garnished with cilantro.

I am grateful for what I am and have. My thanksgiving is perpetual.

~~ Henry David Thoreau

👩🏻‍🍳 Tamara Talks – Recipe Inspiration

We are back in McAllen from a lovely – albeit wet – Thanksgiving trip to San Antonio… Our Thanksgiving table was sumptuous, and laden with rich, savory dishes we rarely consume.   πŸ˜€

I am always ready to return to our more typical healthy fare, and this Thai-Style Roasted Vegetable Soup was just such a dish! Roasting the vegetables until the edges are caramelized brings a lush complexity to the soup, and I think you’ll find it worth the additional time and effort.

At the risk of beating the proverbial “dead horse,” I was able to come up with this recipe at the tail end of a 4 day trip because of my well-stocked pantry, and my knowledge of flavor profiles. If you’ve followed my blog for awhile, you’ve heard me wax poetic about the benefits of keeping a well-stocked pantry and learning flavor profiles.

The weather in McAllen is unusually chilly – daytime highs hitting 50° – so a warming soup was definitely in order. I had everything in my pantry and refrigerator to make a soup with Thai flavors, including the Coconut Crusted Calamari that will be a sequel to this post. My husband Mark was delighted with his very first bite, and I decided Thai-Style Roasted Vegetable Soup was blog-worthy indeed…

Soup

  • new potatoes
  • carrots
  • onion
  • grape tomatoes
  • olive oil
  • sea salt/several grinds pepper
  • coconut oil
  • sesame oil
  • fresh ginger
  • garlic
  • vegetable or chicken broth/stock
  • light coconut milk
  • yellow or red Thai curry paste
  • fish sauce (see Tips)

Garnishes

  • cilantro
  • scallions
  • lime wedges

Prep and roast the vegetables – To get this hearty soup on the table in under an hour, gather all the ingredients and preheat your oven. I am a huge fan of convection ovens, and I try to include cooking temperatures and times in my recipes as a convection oven reduces cooking time by about 20%, and you can lower your oven temperature by 25°, thus saving power as well. Convection roasting has the added benefit of doing a beautiful job of roasting everything! So prep the carrots, potatoes, onion, and grape tomatoes, and get them roasting.

Thai Roasted Vegetable Soup
Thai Roasted Vegetable Soup

Roasting the vegetables should take about 35 to 40 minutes. If you’re garnishing the soup with the Coconut Crusted Calamari, whisk up the batter and breading.

Start the soup – To a dutch oven or heavy soup pot, add a bit of coconut and sesame oil, and turn heat to medium-high. Add the ginger and garlic. When it is sizzling nicely, add the broth/stock, lite coconut milk, curry paste, and fish sauce. Whisk to combine, then reduce heat to a low simmer.

Add roasted vegetables to the soup pot – When the roasted vegetables have nice caramelized edges, remove them from the oven, and add them to the simmering soup. Cover the pot, and keep the heat at a very low simmer (not boiling). At this point the soup just needs to be puréed.

Purée the soup – If you plan to add a protein, complete that process at this time while the soup gently simmers. Lastly, purée the soup. I highly recommend using an immersion blender as it’s far safer and less likely to make a mess. Taste for seasoning.

You may wish to add a bit more fish sauce and/or curry paste to taste. Garnish with fresh chopped cilantro, scallions, and that crispy, crunchy coconut coated protein. Delicious! Thai-Style Roasted Vegetable Soup is equally delicious with shrimp or tofu, and is gluten-free if gluten is a concern.

💭 Tips

But fried food isn’t healthy, is it? It is possible to “fry” food and not serve “greasy” fatty food… I think of the crunchy coconut calamari as a garnish, with the focus on the soup itself. The crunchy texture of the calamari (shrimp, tofu) really complements the creamy soup, and the soup is healthy.

I fry food 1-2 times per year, and really enjoy it when I do. See According to science, fried food isn’t actually that bad for you for more information on healthier fried food.

Is this roasted vegetable soup good leftover? Yes! You can store it in the refrigerator for up to 5 days, and in the freezer for 3 months. Make fresh toppings of course!

Remember: All things in moderation! Healthyish right? “Kick it up a notch” with this Thai-inspired savory soup!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.
Yield: 4 servings

Thai-Style Roasted Vegetable Soup

Thai-Style Roasted Vegetable Soup

Thai flavors and roasted vegetables complement one another in this savor soup... curry paste, fish sauce, ginger, and coconut milk pair with roasted carrots, potatoes, onions, and grape tomatoes, and the result is so creamy and comforting. Pair it with Coconut Crusted Calamari (shrimp or tofu) for a truly amazing meal!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Soup

  • 3/4 pound new potatoes, cut in half lengthwise (about 8-10)
  • 4 carrots, cut in half lengthwise if they're large
  • 1 small onion, cut in wedges
  • 3/4 cup grape tomatoes
  • 1 tablespoon olive oil (to drizzle)
  • 1/2 teaspoon sea salt/several grinds pepper
  • 1 tablespoon coconut oil
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger, minced
  • 1 teaspoon garlic, minced
  • 4 cups vegetable or chicken broth/stock*
  • 1 cup light coconut milk*
  • 2 tablespoons yellow or red Thai curry paste*
  • 2 tablespoons fish sauce

Garnishes

  • cilantro, chopped
  • scallions, chopped
  • lime wedges

Instructions

  1. Preheat the oven to 400 degrees (375 convection). Place prepared potatoes, carrots, onion, and tomatoes in a baking dish. drizzle with olive oil, and sprinkle with salt and pepper. Place in the oven. Cook until edges are brown and caramelized. This will take anywhere from 30 (convection) to 45 (standard) depending on size and actual temperature of your oven.
  2. Meanwhile, in a dutch oven or heavy soup pot, heat coconut oil and sesame oil over medium-high heat. Add ginger and garlic. Stir-fry until sizzling and fragrant. Add broth/stock, coconut milk, curry paste, and fish sauce. Whisk until smooth. Reduce heat and cover.
  3. If you're including a coconut crusted calamari, shrimp, tofu, etc., get the batter and breading prepped and ready to fry.
  4. Check the roasting vegetables, and remove if tender and caramelized. Add to the soup pot.
  5. Fry protein if using. Drain on paper towels.
  6. Puree the soup using an immersion (or other) blender. Keep hot but not boiling until ready to serve.

To Serve

  1. Ladle hot soup into deep bowls. Top with fried protein if using. Garnish with chopped cilantro, scallions, and lime wedges. Enjoy!

Notes

This is a great vegetarian dish. Use a good quality vegetable stock, and garnish with coconut crusted tofu (recipe to follow this post).

I typically use "lite" coconut milk to cut fat and calories.

Of course a "homemade" curry paste is awesome, but I do keep Thai curry paste in my well-stocked pantry. I would use yellow (milder) or red in this recipe because they work better with the orange/yellow vegetables.

Nutrition Information:


Amount Per Serving: Calories: 243Total Fat: 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Share this post!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments

    1. Roasted vegetables have so much more flavor, and why not spend a few extra minutes to do it that way, right? I hope you do try it, but I know how hard it is for food bloggers to get around to doing that πŸ˜‰ And you have a little one!

  1. Oh, I’m with you on the well stocked pantry (and freezer…) I can do anything with that! Makes life so much easier.

    I like the pureed roasted vegetables – that must give wonderful flavor.

    1. Thanks Anne! The well-stocked pantry is one of the best “tools” I’ve got in my “tool chest” so to speak. I find I have so many more options, and can be so much more creative with what I cook.

      Roasting vegetables is my favorite method for cooking them, and it occurred to me one day that there was no reason to not do it that way for soup as well… except that it takes a bit more time. I do appreciate you stopping by πŸ™‚

    1. Thanks Marianne! I love the name of your blog πŸ™‚ I’m finishing up the post for the calamari today… The crunch is really fantastic. I’m something of a fitness and healthy foods fanatic, so I’m hoping I can sell my readers on the thought that fried foods can be healthy πŸ™‚

  2. YUM!! Love this soup! Lots of textures and flavors. Thai curry paste is a must for any pantry – which yes – every good cook must have a well-stocked pantry! I love going into my friends’ pantries. I always find something new. What would I find in yours? πŸ˜‰ Lovely soup!

    1. Sometimes I feel like I’m “beating a dead horse” in talking about that well-stocked pantry, but honestly, that is how I cook! I’m so excited at having new markets – especially ethnic markets – and that pantry is getting pretty well stocked! I’ve got to go hunting for some cranberry balsamic though πŸ˜‰ Thanks MJ! My latest find is zereshk… It may be part of a pomegranate molasses glazed duck with a saffron and zereshk rice pilaf for Christmas. Merry Christmas!