Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thai curry carrot coconut soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Thai Curry Carrot Coconut Soup is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Thai Curry Carrot Coconut Soup is something that I’ve loved my whole life.

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 lot of delicious. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the base for a curry with chunks of firm white fish and broccoli.

To get started with this recipe, we have to prepare a few components. You can have thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Thai Curry Carrot Coconut Soup:
  1. Take 3 ounces oil
  2. Take 1 each Vidalia onion-small dice
  3. Get 5 cloves garlic- chopped fine
  4. Make ready 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. Get 1 can (14 ounces) coconut milk
  9. Prepare 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
  10. Prepare 3-4 tablespoons brown sugar
  11. Take to taste salt
  12. Take (this needs salt, sweet and spice so each varies to taste)

It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. A Thai-inspired soup that is incredibly light, healthy, hearty and cozy!

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.

It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR! Slowly pour the chicken broth over the mixture, stirring continually. When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add the coconut milk and red curry paste.

So that is going to wrap it up for this special food thai curry carrot coconut soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!