Here we go again with Red Curry Paste. I simply love how it’s flavor influences dishes. It’s not spicy hot, just full of wonderful fragrant ingredients. Today I was consumed by a craving for Thai Red Curry Carrot Soup. It began early this morning and by the time noon rolled around my mind was made up. Home I went and within 30 minutes we were enjoying this heavenly soup….it is that easy to make and oh so good.

Thai Red Curry Carrot Soup

Libby with Lemony Thyme

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Course Soup

Ingredients

6-7 carrots peeled and sliced to 1/4″ thickness (about 1 1/2 cups)
1 onion diced
2 slices fresh ginger peeled
2-3 garlic cloves minced
1 Tbl. butter
1 Tbl. Thai Red Curry Paste
3 cups chicken broth
1 cup coconut milk
salt to taste
red pepper flakes optional
garnish with scallions and fresh cilantro leaves

Instructions

In a heavy sauce pan, saute carrots, onion, and ginger in melted butter over medium-low heat about 5 minutes. Add in garlic and saute an additional minute until fragrant.
Add curry paste, chicken broth, and coconut milk and simmer until carrots are tender, about 15 minutes.
Strain solids from liquid, reserving liquid.
Remove garlic slices and discard.
In a blender, combine cooked carrots and onion with 1 cup liquid and puree until smooth. Combine puree with remaining liquid. Season with salt to taste.
Serve in bowls with sliced scallions and fresh cilantro leaves.