Curried Carrot Soup
A smooth, sweet carrot soup simmered with Thai red curry paste, then finished with coconut milk and lime and topped with crushed red pepper for extra heat.
Servings 4 servings
Calories 332kcal
Ingredients
- 12 carrots chopped, medium sized, approximately 2 pounds worth
- 1 quart vegetable broth
- 1 can coconut milk 13.5 ounce can
- 1 white onion diced
- 1 lime juiced, approximately 2 tablespoons
- 2 tablespoons Thai red curry paste
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1/2 teaspoon salt
- Crushed red pepper flakes for garnish (optional)
Instructions
- In a large high-sided pan over medium heat, heat the olive oil and sauté the onions until soft and translucent (approximately 5 minutes).
- To the onions, add the garlic and Thai red curry paste, and continue to cook, stirring often, for 1 minute.
- Add the vegetable broth and carrots and increase the heat to high. Bring the mix to a boil, then lower the heat to medium-low and simmer the mix until the carrots are cooked (softened, approximately 20 minutes).
- Blend the soup with a hand blender until smooth (or transfer the soup to a blender to do so).
- Add the coconut milk, lime juice, and salt. Continue to simmer the soup for 5 minutes, stirring occasionally.
- Plate the soup into bowls and top with a sprinkle of crushed red pepper. Serve immediately.
Video
Nutrition
Calories: 332kcal | Carbohydrates: 28g | Protein: 4g | Fat: 25g | Saturated Fat: 19g | Sodium: 1377mg | Potassium: 856mg | Fiber: 6g | Sugar: 13g | Vitamin A: 32266IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 4mg