Of all the soups I make this is my number one favourite. This recipe is wonderful to serve to friends and family when you want something impressive, completely different and absolutely delicious. The recipe is beautifully spicy but you can easily adjust this by the amount of red curry paste you use. The recipe is easily adapted for vegetarians. Simply replace the chicken stock with vegetable stock.
| Carrot-Coconut Soup | Print |
: Asian
Cuisine: lunch or dinner
: Mrs Butterfingers
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: 4
This soup recipe is easy and quick to make. It has just a few ingredients and the coconut milk and red curry paste called for in this recipe is generally available in the Asian Foods section of most supermarkets.
Ingredients
- ¼ cup (2 oz) unsalted butter
- 1 generous pound of peeled and chopped carrots
- 1 medium onion chopped
- kosher salt and freshly ground pepper to taste
- 1 tablespoon red curry paste
- 2 cups home-made chicken stock (or best quality low-sodium chicken broth)
- 1 13.5 ounce can unsweetened coconut milk
- fresh cilantro or flat leaf parsley for garnish
Instructions
- Melt butter in a large saucepan over medium-high heat.
- Add carrots and onion, season with salt and pepper and cook, stirring often, for about 10 minutes
- Add red curry paste and continue stirring occasionally for another ten minutes until vegetables are softened.
- Stir in broth and coconut milk. Bring to a boil, reduce heat, and simmer, stirring occasionally until the vegetables are very soft and liquid is slightly reduced, 40 - 45 minutes.
- Let soup cool slightly, the puree with a hand-held blender until smooth.
- Check your seasoning and add salt and pepper if necessary
- Divide soup among soup bowls and garnish with cilantro of parsley.
- DO AHEAD; Soup can be made 3 days ahead. Let cool; cover and chill.
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I don’t know why I never comment on Mrs. Butterfingers’ site but always comment on yours. I like that you say this is “respectfully easy!” Will get the ingredients the next time I shop.