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 and 2 cut into fine matchsticks; 2 thin slices peeled fresh ginger; 1 medium white onion, finely chopped; 4 cups chicken stock or canned low-sodium broth; 2 cups water; 1/3 cup unsweetened coconut milk; 3/4 teaspoon red curry paste (see Note); Salt and freshly ground pepper; 1 scallion, cut into matchsticks; 1 tablespoon cilantro leaves; 1 tablespoon finely chopped basil

Servings: persons

1 tablespoon canola oil
6 large carrots, peeled--4 thickly sliced and 2 cut into fine matchsticks
2 thin slices peeled fresh ginger
1 medium white onion, finely chopped
4 cups chicken stock or canned low-sodium broth
2 cups water
1/3 cup unsweetened coconut milk
3/4 teaspoon red curry paste (see Note)
Salt and freshly ground pepper
1 scallion, cut into matchsticks
1 tablespoon cilantro leaves
1 tablespoon finely chopped basil

1
Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes.
2
Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.
3
Make Ahead: The soup can be refrigerated for up to 1 day.
4
Wine Recommendation: To contrast with the coconut milk, ginger and red curry paste in this soup, try an aromatic, fruity California white, such as the 1997 Trefethen Dry Riesling or the 1997 Pine Ridge Chenin Blanc.
5
Notes: Red curry paste is available at Asian groceries and by mail order from The CMC Company (800-CMC-2780).

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 and 2 cut into fine matchsticks, 2 thin slices peeled fresh ginger, 1 medium white 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.

That's it — enjoy your meal!

Red Curry Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions