Weekly Recipe: Thai Red Curry Carrot Soup

When I made my weekly menu last week for this week, it was barely 60 degrees outside.  So I was thinking warm, comfort food-type dishes sounded appealing.  As luck would have it, I chose a soup and I ended up serving it on a day when the temperatures were pushing 80!  Oh well, cold or hot, this soup could be served any time and I doubt there'd be a drop left.  It's really that good.

The depth of flavor is incredible.  You obviously get the sweetness of the carrot but the coconut milk provides a creaminess, while the red curry paste adds a little heat.  It's a great balance of flavors.  Paired with a grilled Rachel (turkey, swiss, coleslaw) sandwich, it makes a complete meal.


Thai Red Curry Carrot Soup

by:  Fox in the Kitchen

Ingredients

• 1 lb carrots, about 6 or 7, peeled and sliced into medallions
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp fresh ginger, finely grated
• 2 Cups vegetable broth
• 1 can coconut milk, look for a brand that doesn’t have gaur gum
• 1 – 2 Tbsp red curry paste, to taste, make sure it’s Gluten Free

Instructions

1. Place a few drops of oil in a large saucepan, add sliced carrots, sauté on medium until the carrots start to caramelize. Add onions, sauté for another 5 minutes. Add garlic and fresh ginger, sauté for another minute, until fragrant.
2. Add vegetable stock, bring to a boil, simmer for about 10-15 minutes, or until the carrots are tender.
3. Puree the soup mixture until it has a creamy and smooth consistency.
4. Return mixture to the saucepan, add coconut milk and some of the curry paste. Stir until well blended, taste, adjust with more curry paste as needed.
5. Heat until almost boiling. Remove from heat and serve with optional soup toppings if desired.

Optional Soup Toppings

• plain unsweetened yogurt or sour cream **omit for Dairy-Free & Vegan
• raw cashews, chopped
• carrot, julienne sticks
• fresh cilantro, chopped
• green onions, sliced