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.

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