Creamy Carrot and Coconut Milk Soup with Thai Red Curry
This soup is filled with the sweet flavor of carrots. Thai curries are chile paste blends, so their flavors are complex and spicy. Use a little or a lot depending on your preference.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 1/2 cups chicken or vegetable broth
- 7 to 8 carrots, scrubbed and sliced
- 1/2 teaspoon red curry paste
- 1/4 cup sweet chili sauce
- 1/4 cup tamari
- Freshly ground black pepper
- 1 cup canned coconut milk
- 1/4 cup chopped cilantro
- Squeeze of fresh lime juice
- In a heavy soup pot, heat oil over medium heat and sauté garlic and ginger for 1 minute. Add broth and carrots and simmer until carrots are tender, about 15 minutes. Allow to cool slightly and then puree mixture in batches in a blender or food processor. (You may also use an immersion blender directly in the pot.)
- Return pureed carrot mixture to the pot. Add curry paste, chili sauce, tamari and black pepper. Bring to a simmer and cook for 5 minutes. Stir in coconut milk, cilantro and lime juice. Adjust seasonings with more curry paste or tamari.
- Serve drizzled with a bit of coconut milk and lime wedges on the side.
Recipe modified with permission from PCC Natural Markets.
Calories: 307, Fat: 11 g, Cholesterol: 0 mg, Sodium: 819 mg, Carbohydrate: 26 g, Dietary Fiber: 4 g, Protein: 3 g