Thai Curried Carrot Soup
Servings: 4-6 people
AuthorSunshine UrbaniakCategorySoupsTotal Time1 hrINGREDIENTS
2 tbsp Olive Oil
1 cup Yellow Onion, diced
3 cups Carrots, small chop
4 Garlic Cloves, minced
1 tbsp Ginger, minced or grated
1 tsp Red Curry Paste (or more to liking)
2 tsp Lemongrass Paste
1 ½ tsp Curry Powder
1 tsp Garlic Powder
2 tsp Salt
¼ tsp Pepper
32 oz Vegetable Broth
13.50 oz Can Coconut Milk
2 tbsp Cilantro, minced
2 tsp Brown Sugar
1 tbsp Sour Cream
½ Lime
Cilantro for garnish
DIRECTIONS
1
Heat olive oil in a large stockpot over medium heat. Add onion and carrots, and cook for 5 min, until the onions are soft. Then add the garlic, ginger, red curry paste, lemongrass paste, curry powder, garlic powder, salt, and pepper. Stir well and cook for another 3-5 min.
2
Add vegetable stock, coconut milk, and minced cilantro. Bring to a low boil, reduce heat, cover, and simmer for 30 min. Stir occasionally.
3
Remove from heat, and add brown sugar, sour cream, and lime juice. With an immersion blender or upright blender like a Vitamix, blend the soup until smooth. Cover and let rest for 15 min. Add more salt if needed, or brown sugar if too spicy. Serve with minced cilantro.
Ingredients
2 tbsp Olive Oil
1 cup Yellow Onion, diced
3 cups Carrots, small chop
4 Garlic Cloves, minced
1 tbsp Ginger, minced or grated
1 tsp Red Curry Paste (or more to liking)
2 tsp Lemongrass Paste
1 ½ tsp Curry Powder
1 tsp Garlic Powder
2 tsp Salt
¼ tsp Pepper
32 oz Vegetable Broth
13.50 oz Can Coconut Milk
2 tbsp Cilantro, minced
2 tsp Brown Sugar
1 tbsp Sour Cream
½ Lime
Cilantro for garnish
