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    You are in: Home / Recipes / Red Curry Carrot Soup Recipe
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    Red Curry Carrot Soup

    Red Curry Carrot Soup. Photo by sunshinestarr

    1/2 Photos of Red Curry Carrot Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Roosie's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large saucepan or stockpot.
    2. 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. 3
      Add the onion and cook until softened but not browned, about 2 minutes.
    4. 4
      Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
    5. 5
      Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
    6. 6
      Strain out the solids, reserving the liquid; discard the ginger.
    7. 7
      Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
    8. 8
      Return the puree to the cooking liquid.
    9. 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. 10
      Add the carrot matchsticks and cook until tender, about 3 minutes.
    11. 11
      Season with salt and pepper, to taste.
    12. 12
      Serve hot, garnished with the scallion, cilantro and basil.
    13. 13
      For Vegetarian use Vegetable stock.

    Ratings & Reviews:

    • on October 02, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2007

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Red Curry Carrot Soup

    Serving Size: 1 (522 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.5
     
    Calories from Fat 96
    45%
    Total Fat 10.7 g
    16%
    Saturated Fat 4.6 g
    23%
    Cholesterol 7.2 mg
    2%
    Sodium 424.2 mg
    17%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 3.5 g
    14%
    Sugars 9.9 g
    39%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    red curry paste

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