Red Curry Carrot Soup Recipe

Name: Red Curry Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks; 2 slices peeled fresh ginger; 1 onion, finely chopped; 4 cups chicken stock or 4 cups vegetable stock; 2 cups water; 1/3 cup unsweetened coconut milk; 3/4 teaspoon red curry paste; salt & freshly ground black pepper; 1 scallion, chopped; 1 tablespoon cilantro, chopped; 1 tablespoon fresh basil, chopped

Servings: persons

1 tablespoon canola oil
6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks
2 slices peeled fresh ginger
1 onion, finely chopped
4 cups chicken stock or 4 cups vegetable stock
2 cups water
1/3 cup unsweetened coconut milk
3/4 teaspoon red curry paste
salt & freshly ground black pepper
1 scallion, chopped
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped

1
Heat the oil in a large saucepan or stockpot.
2
Add the sliced carrots (not the matchstick carrots) and ginger and sautee over medium-high heat, until the carrots are crisp-tender and lightly browned, about 6 to 7 minutes.
3
Add the onion and cook until softened but not browned, about 2 minutes.
4
Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
5
Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
6
Strain out the solids, reserving the liquid; discard the ginger.
7
Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
8
Return the puree to the cooking liquid.
9
This can also be done with a stick blender if you have one and will be much easier- just remove the ginger and puree in the pot.
10
Add the carrot matchsticks and cook until tender, about 3 minutes.
11
Season with salt and pepper, to taste.
12
Serve hot, garnished with the scallion, cilantro and basil.
13
For Vegetarian use Vegetable stock.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks, 2 slices peeled fresh ginger, 1 onion, finely chopped, and more.

Yes, Red Curry Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Carrot Soup

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