Thai Red Curry Coconut Carrot Soup

Thai Red Curry Coconut Carrot Soup: Jessi's Kitchen

Curry is kind of a new (ish) thing for me and I absolutely love the flavor that curry can bring to a dish. I have found that I draw toward the red curry more than any of the others. I think it’s the lemongrass and chili flavor I love so much in it.

I have been playing around with a classic thai curry soup recipe lately and haven’t quite mastered it yet. I did however, come up with a whole different twist on that soup which is this recipe.

I was blown away at how good this was and how much the curry flavor complemented the carrots. I didn’t make this recipe overly spicy so if you want more spice feel free to increase red curry amount and try to not eat the whole pot in one sitting.

Enjoy!

Thai Red Curry Coconut Carrot Soup: Jessi's Kitchen

Thai Red Curry Coconut Carrot Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1.5lbs Carrots cut in to large chunks
  2. 1 red bell pepper, deseeded and quartered
  3. 1 Tbsp olive oil
  4. 3 garlic cloves, chopped
  5. 1 tsp fresh grated ginger
  6. ¼ cup water
  7. 1 can full-fat coconut milk
  8. 2 Tbsp thai red curry paste
  9. Juice of 1 lime
  10. 3 Tbsp coconut aminos
  11. ¼ cup fresh cilantro
  12. 1 tsp sea salt
  13. 1 tsp black pepper
Instructions
  1. Heat a large soup pot over medium high heat and add the olive oil.
  2. Wash the carrots and cut off the root end and chop in to large bite size pieces and add to the soup pot with the bell pepper.
  3. Saute the carrots and bell pepper for about 3 minutes and then put a lid on the pot and let them cook for another 10 minutes.
  4. After 10 minutes add the grated ginger and garlic and stir and then add the water.
  5. Put the lid back on and let cook for another 10-15 minutes or until carrots are softened.
  6. Add coconut milk, red curry, lime, coconut aminos, cilantro, salt and pepper to the blender and then carefully add in the hot carrot mixture.
  7. Blend until smooth and then add it back to the soup pot to simmer for a few more minutes and then serve.
Notes
  1. Feel free to adjust the thai red curry spice to personal taste.
Jessi's Kitchen http://jessiskitchen.com/
Thai Red Curry Coconut Carrot Soup: Jessi's Kitchen