RED CURRY CARROT SOUP
Make and share this Red Curry Carrot Soup recipe from Food.com.
Provided by Roosie
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 212.6, Fat 10.7, SaturatedFat 4.6, Cholesterol 7.2, Sodium 424.2, Carbohydrate 22.6, Fiber 3.6, Sugar 10, Protein 7.8
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