How to Prepare Delicious Thai Curry Carrot Coconut Soup

Thai Curry Carrot Coconut Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

If you like my Thai Curry Vegetable Soup, you're going to love this one as well. It has a similar flavor profile, but a little sweeter (naturally), a little lighter, and You only need a few ingredients to make this light and satisfying Thai Coconut Curry Carrot Soup.

Here is the best “Thai Curry Carrot Coconut Soup” recipe we have found so far. This is gonna really delicious.

Ingredients of Thai Curry Carrot Coconut Soup

1. Prepare 3 ounces of oil.
2. You need 1 of each Vidalia onion-small dice.
3. You need 5 cloves of garlic- chopped fine.
4. It’s 2 tablespoons of ginger- chopped fine.
5. Make ready 3 pounds of small carrots- small dice (chopping up small in a food processor works well).
6. Take 2 ounces of flour.
7. It’s 1 1/2 quarts of chicken stock.
8. You need 1 can (14 ounces) of coconut milk.
9. Make ready 1-2 tablespoon of Thai Red Curry Paste (Warning some are spicier than others:).
10. It’s 3-4 tablespoons of brown sugar.
11. You need to taste of salt.
12. Take of (this needs salt, sweet and spice so each varies to taste).

This post is part of my ongoing partnership with Pacific Foods.Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk.It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut.I loved the coconut in this soup, but if you're not sure, feel free to leave it out.

Thai Curry Carrot Coconut Soup instructions

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..

This savory, spicy soup is perfect for spring!Pureed carrots in a coconut-curry broth.This velvety, spicy soup is perfect for spring!

There's a nice challenge in staring into a less than sufficiently stocked refrigerator Last night we were down to not much more than carrots Thus: them 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.This will be your go-to Thai curry soup recipe!Serve with fresh Thai basil, cilantro and lime juice.I threw in some slivered carrots early on, and a few handfuls of baby spinach with the herbs.