Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, thai curry carrot coconut soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai Curry Carrot Coconut Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Thai Curry Carrot Coconut Soup is something that I have loved my whole life. They’re fine and they look wonderful.

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.

To get started with this recipe, we have to first prepare a few components. You can have thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you cook it.

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

This will be your go-to Thai curry soup recipe! Serve with fresh Thai basil, cilantro and lime juice. I threw in some slivered carrots early on, and a few handfuls of baby spinach with the herbs. Used regular basil and jarred ginger.

Instructions to make Thai Curry Carrot Coconut Soup:
  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.

This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. This velvety, spicy soup is perfect for spring! This post is part of my ongoing partnership with Pacific Foods. This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree).

So that’s going to wrap it up for this exceptional food thai curry carrot coconut soup recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!