Thai Red Curry Coconut Carrot Soup (Edit recipe)

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.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	5 g
Carbohydrates:	19 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	1147 mg
Fiber:	4 g
Sugars:	13 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 4

Ingredients

1.5 lb Carrots, cut in large chunks
1 whole Red Bell Pepper, deseeded and quartered
1 Tbsp Extra Virgin Olive Oil
3 whole Garlic, chopped
1 tsp Ginger Root, freshly grated
0.25 cup Water
1 whole Coconut Milk, canned and full fat
2 Tbsp Red Curry Paste
1 whole Lime Juice, approx 2 Tbsp
3 Tbsp Coconut Aminos
0.25 cup Cilantro, fresh
1 tsp Sea Salt
1 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.