Recipe: Tasty Thai Curry Carrot Coconut Soup

on

Thai Curry Carrot Coconut Soup. If you like my Thai Curry Vegetable Soup, you're going to love this one as well. It has a similar flavor profile, but a little sweeter (naturally), a little lighter, and You only need a few ingredients to make this light and satisfying Thai Coconut Curry Carrot Soup. It's a creamy, a little sweet, a little spicy, and a.

Thai Curry Carrot Coconut Soup Use an immersion blender, or allow the soup to cool further. This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. You can have Thai Curry Carrot Coconut Soup using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Thai Curry Carrot Coconut Soup

  1. Prepare 3 ounces of oil.
  2. Prepare 1 of each Vidalia onion-small dice.
  3. Prepare 5 cloves of garlic- chopped fine.
  4. Prepare 2 tablespoons of ginger- chopped fine.
  5. Prepare 3 pounds of small carrots- small dice (chopping up small in a food processor works well).
  6. It's 2 ounces of flour.
  7. You need 1 1/2 quarts of chicken stock.
  8. Prepare 1 can (14 ounces) of coconut milk.
  9. It's 1-2 tablespoon of Thai Red Curry Paste (Warning some are spicier than others:).
  10. You need 3-4 tablespoons of brown sugar.
  11. Prepare to taste of salt.
  12. You need of (this needs salt, sweet and spice so each varies to taste).

This velvety, spicy soup is perfect for spring! This post is part of my ongoing partnership with Pacific Foods. Keywords: Curried carrot soup, Carrot Soup, Red Curry Paste, Spring Soup Recipes, Spring Recipes, Carrot Recipes. Tag @acouplecooks on Instagram and hashtag it #acouplecooks.

Thai Curry Carrot Coconut Soup step by step

  1. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.
  2. Add the, chopped garlic and ginger and cook for 5 minutes.
  3. Add the carrots and dust with all the flour, stirring in for 1 minute..
  4. Add the chicken stock in pot and bring to a simmer for about 20 minutes. (Check to make sure the carrots are tender).
  5. When the carrots are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you..
  6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer..
  7. Adjust the seasoning with red curry paste, salt and brown sugar..
  8. Basil,cilantro, scallions or bacon bits are all tasty things to add as a garnish..

Outside of this curried carrot soup. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the.

Source : https://cookpad.com/us/recipes/6261405-thai-curry-carrot-coconut-soup

Comments

Post a Comment