Red Curry Carrot Soup

The spiciness of this Thai-inspired soup comes from red curry paste, a mixture of red chiles, herbs and spices. Red curry paste is available at Asian grocery stores
Red Curry Carrot Soup
Red Curry Carrot Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon canola oil

  • 6

    large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks

  • 2

    thin slices peeled fresh ginger

  • 1

    medium white onion, finely chopped

  • 4

    cups chicken stock or canned low-sodium broth

  • 2

    cups water

  • 1/3

    cup unsweetened coconut milk

  • 3/4

    teaspoon red curry paste (see Notes)

  • 1

    scallion, cut into matchsticks

  • 1

    tablespoon cilantro leaves

  • 1

    tablespoon finely chopped basil

Directions

Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; 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, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve. MAKE AHEAD: The soup can be refrigerated for up to 1 day.

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