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The ingredients needed to cook Thai Curry Carrot Coconut Soup:
- Use oil
- Prepare each Vidalia onion-small dice
- Get garlic- chopped fine
- You need ginger- chopped fine
- Get small carrots- small dice (chopping up small in a food processor works well)
- Take flour
- Use chicken stock
- Use coconut milk
- Provide Thai Red Curry Paste (Warning some are spicier than others:)
- Prepare brown sugar
- Provide salt
- Use (this needs salt, sweet and spice so each varies to taste)
Instructions to make Thai Curry Carrot Coconut Soup:
- In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent
- Add the, chopped garlic and ginger and cook for 5 minutes
- Add the carrots and dust with all the flour, stirring in for 1 minute.
- Add the chicken stock in pot and bring to a simmer for about 20 minutes. (Check to make sure the carrots are tender)
- 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.
- Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
- Adjust the seasoning with red curry paste, salt and brown sugar.
- 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 vegan Thai coconut curry soup is actually a combination of both because it's a little spicy, yet the coconut milk adds some sweetness and You could also add broccoli, snow peas, carrot, or your favorite veggies instead.
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