Best Red Curry Carrot Soup Recipes

RED CURRY CARROT SOUP

Steps:

• Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.

RED CURRY CARROT SOUP

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.

RED CURRY CARROT SOUP

Steps:

• Cook noodles according to package directions (discard seasoning packets or save for another use). Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir for 5 minutes or until oil separates from coconut milk mixture. Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until carrot is tender and meatballs are heated through. Drain noodles; stir into soup. Garnish with bean sprouts, chow mein noodles, basil and onions if desired. Yield: 8 servings (2-1/2 quarts). Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream. Nutrition Facts: 1-1/4 cups (calculated without optional garnishes) equals 572 calories, 38 g fat (22 g saturated fat), 26 mg cholesterol, 1,204 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein. Pewp 10 min Cook 15 min