Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai curry carrot coconut soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. It's a creamy, a little sweet, a little spicy, and a.

Thai Curry Carrot Coconut Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Thai Curry Carrot Coconut Soup is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you cook that.

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

Wow now this is a must try. Enjoy 😉 You're interested in learning more about Young living essential oils for cooking or otherwise. This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth.

Steps 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.

This velvety, spicy soup is perfect for spring! This post is part of my ongoing partnership with Pacific Foods. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can If not, wait until the soup cools slightly, and purée in a food processor.

So that’s going to wrap this up with this special food thai curry carrot coconut soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in 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!