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

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on October 02, 2009

      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!

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    • on February 01, 2009

      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!

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    • on November 19, 2007

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

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    • on August 26, 2007

      yum yum yum. doubled the onion...sauteed it first. Put in a pinch of cilantro and basil while cooking. Added a sweet potato. Substituted sweet paprika and masala curry for red curry paste. No need for matchsticks...blend it all. 4 stars only because of the changes...without the additions it is 4 star...with it is a 5!

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    • on May 21, 2007

      I doubled the curry paste because we like things really spicy. I thought the texture of the matchstick carrots was too distracting so next time I would slice all 6 carrots and save all that julienning too!

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    • on December 08, 2006

      A beautiful, delicious soup. I followed the recipe exactly (oh, except for the cilantro - I'm not a fan). Thanks for this wonderful recipe!

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    • on July 05, 2005

      Finally, an occasion to open the red curry paste I've had sitting on the shelf. It was worth it. Since I already knew I love the flavor combination of coconut milk, curry & ginger, I was pretty sure it wouldn't disappoint, and it was indeed great. I cooked an extra carrot's worth of carrot slices & added those to the already pureed soup along with some leftover chicken. Unfortunately, I wasn't able to get my hands on fresh cilantro and had to rely on dried; as a result the cilantro had almost no impact on the flavor. Hopefully, I can rectify that the next time I make this.

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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

    Detailed Nutrition Values About Nutrition Info

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