Red Curry Carrot Soup

Roosie's Note:

Carrot soup, kicked up a notch. Recipe from Food & Wine, June 1999.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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
• ¾ teaspoon red curry paste
• salt & freshly ground black pepper
• 1 scallion , chopped
• 1 tablespoon cilantro , chopped
• 1 tablespoon fresh basil , chopped

Directions:

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.

Reviews

[Wobin]

I forgot to use the basil but did remember the cilantro. This was super tasty. I had one guest who didnt like it because the ginger was overwhelming. I am now thinking that by slices you meant like two little circles of ginger and i did a whole arm so it makes sense why it was strong in mine. I served it with Chicken Lo Mein and it tasted good. Not sure if those two recipes are the best paring but i enjoyed eating them both around the same time. Thanks!

[Carianne]

Very good! I doubled the recipe and made the following changes: pureed the whole batch; left ginger slices in the soup; heavier handed on the coconut milk and red curry paste; omitted water; used 1/2 chicken broth and 1/2 Trader Joe's soy ginger broth. Thanks! This will be a great take to work lunch this week!

[forthefunofit]

Terrific recipe! Simply delish! Quite easy to make too. Thank you for such a wonderful comforting soup.