How to Cook Appetizing Thai Curry Carrot Coconut Soup

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Thai Curry Carrot Coconut Soup. 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 This curried carrot soup is perfect for a lunch or a light dinner along with some bread and a side salad, or a first course for a dinner party. Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup. I wish it could say it cured me for good (if only soup could), but it definitely made me feel better that evening. You can have Thai Curry Carrot Coconut Soup using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Thai Curry Carrot Coconut Soup

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

And the next morning, when I heated up. Turn the heat off and remove the pot from the hot stove top to facilitate cooling (to another area on the stove is fine). Add the coconut milk and stir to combine. 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 Thus: them, an onion, grated ginger, a sort of curry mix.

Thai Curry Carrot Coconut Soup step by step

  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..

There was stock in the freezer, a can of coconut milk. Wish I'd had cilantro, but hey, it worked. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk. This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). This easy Creamy Thai Carrot Soup requires only a few basic ingredients and doesn't require much time to prepare.

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