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.
- 1.5lbs Carrots cut in to large chunks
- 1 red bell pepper, deseeded and quartered
- 1 Tbsp olive oil
- 3 garlic cloves, chopped
- 1 tsp fresh grated ginger
- ¼ cup water
- 1 can full-fat coconut milk
- 2 Tbsp thai red curry paste
- Juice of 1 lime
- 3 Tbsp coconut aminos
- ¼ cup fresh cilantro
- 1 tsp sea salt
- 1 tsp black pepper
- Heat a large soup pot over medium high heat and add the olive oil.
- 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.
- 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.
- After 10 minutes add the grated ginger and garlic and stir and then add the water.
- Put the lid back on and let cook for another 10-15 minutes or until carrots are softened.
- Add coconut milk, red curry, lime, coconut aminos, cilantro, salt and pepper to the blender and then carefully add in the hot carrot mixture.
- Blend until smooth and then add it back to the soup pot to simmer for a few more minutes and then serve.
- Feel free to adjust the thai red curry spice to personal taste.