Turn those ho-hum carrots into a home run with this flavourful, aromatic Thai soup.
Course Appetizer, lunch
Cuisine Thai
Keyword carrot, coconut, curry
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 364kcal
Author Kevin Lamoureux
Ingredients
2tbspbutter or coconut oil
1yellow oniondiced
1tbspfresh gingerfinely chopped
2tbspThai curry paste or curry powderor to taste
1½lbscarrotspeeled and chopped
3cupsvegetable broth
2cupswater
½tspsalt
14ozcoconut milk
Instructions
Heat the butter in a large pot and add the onions. Sauté the onion on medium heat, until tender (about 5 minutes).
Add the ginger and curry, heat until fragrant,(about 30 seconds).
Stir in the carrots, then add the broth and water.
Bring the pot to a boil, cover and simmer until the carrots are tender (about 20 minutes).
Allow to cool.
Use an immersible blender to purée the carrots in the pot. If using a countertop blender, transfer portions of the carrot and liquid to the blender and fill to about half each time, blend until puréed then transfer to another pot.
Check the flavour balance, adding spice, salt or a little sugar as required.
Add the coconut milk and simmer for about five minutes.
Notes
Garnish with fresh cilantro, paprika or a little swirl of cream or coconut milk.