Red Curry Carrot Soup

Recipe by Roosie
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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