Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, thai curry carrot coconut soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Thai Curry Carrot Coconut Soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Thai Curry Carrot Coconut Soup is something which I have loved my whole life.
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. Wow now this is a must try.
To begin with this particular recipe, we have to first prepare a few components. You can have thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Thai Curry Carrot Coconut Soup:
- Prepare 3 ounces oil
- Prepare 1 each Vidalia onion-small dice
- Make ready 5 cloves garlic- chopped fine
- Make ready 2 tablespoons ginger- chopped fine
- Prepare 3 pounds small carrots- small dice (chopping up small in a food processor works well)
- Make ready 2 ounces flour
- Make ready 1 1/2 quarts chicken stock
- Get 1 can (14 ounces) coconut milk
- Make ready 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
- Make ready 3-4 tablespoons brown sugar
- Make ready to taste salt
- Prepare (this needs salt, sweet and spice so each varies to taste)
This post is part of my ongoing partnership with Pacific Foods. This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk.
Steps to make Thai Curry Carrot Coconut Soup:
- In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent
- Add the, chopped garlic and ginger and cook for 5 minutes
- Add the carrots and dust with all the flour, stirring in for 1 minute.
- Add the chicken stock in pot and bring to a simmer for about 20 minutes. (Check to make sure the carrots are tender)
- 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.
- Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
- Adjust the seasoning with red curry paste, salt and brown sugar.
- Basil,cilantro, scallions or bacon bits are all tasty things to add as a garnish.
Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk. It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. I loved the coconut in this soup, but if you're not sure, feel free to leave it out. 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: them If not, wait until the soup cools slightly, and purée in a food processor.
So that is going to wrap this up with this exceptional food thai curry carrot coconut soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
