Red Curry Carrot Soup

"Carrot soup, kicked up a notch. Recipe from Food & Wine, June 1999."
Red Curry Carrot Soup created by sunshinestarr
Ready In:




  • 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.

Join The Conversation

sort by:
  1. 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 Recipe #16570 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!
  2. 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!
  3. forthefunofit
    Terrific recipe! Simply delish! Quite easy to make too. Thank you for such a wonderful comforting soup.
  4. Food Snob in Israel
    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!
  5. 74671.375
    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!



Find More Recipes