Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, thai curry carrot coconut soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Thai Curry Carrot Coconut Soup is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Thai Curry Carrot Coconut Soup is something that I’ve loved my whole life.

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 particular recipe, we have to prepare a few ingredients. You can cook thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Thai Curry Carrot Coconut Soup:
  1. Make ready 3 ounces oil
  2. Take 1 each Vidalia onion-small dice
  3. Get 5 cloves garlic- chopped fine
  4. Take 2 tablespoons ginger- chopped fine
  5. Prepare 3 pounds small carrots- small dice (chopping up small in a food processor works well)
  6. Make ready 2 ounces flour
  7. Make ready 1 1/2 quarts chicken stock
  8. Prepare 1 can (14 ounces) coconut milk
  9. Get 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
  10. Get 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 with this exceptional food thai curry carrot coconut soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!