This Curried Coconut Carrot Soup makes a deliciously spicy challenge to chemo-jaded taste buds. It’s a snip to make, and an exotic way to eat the humble carrot. Once upon a time, Thai red curry paste could only be found in Chinatown markets, but now it’s easily available in the Asian sections of many supermarkets, so go get some and make this tasty soup.
- In a medium stockpot, heat the oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the curry paste, ginger, and garlic. Stir for 2 minutes.
- Add the carrots and a generous pinch of salt. Cover and let the carrots steam for 5 minutes, stirring occasionally. Uncover and add the water or broth and coconut milk. Bring to a boil. Cover and simmer for at least 30 minutes, or until the carrots are soft.
- Puree soup, until very smooth. Heat through, adding more water if the soup is too thick. Serve with a cilantro stem.
- 1 tablespoon canola, or grape seed oil
- 1 medium onion, chopped
- 2 teaspoons red curry paste
- 2 tablespoons peeled and chopped fresh ginger
- 2 garlic cloves, minced
- 2 pounds carrots, peeled and cut in into ½-inch pieces
- Salt, to taste
- 3 cups water, or stock
- 1 (14 ounce) can coconut milk
- Cilantro, for garnish
Ann's Tips and Tricks
Thai Kitchen, Taste of Thai and Roland brands all make Thai red curry paste. Walmart stocks all three. If it’s not at a store near you, and you’re fond of spicy foods, buy it online. A jar of curry paste will keep indefinitely in the fridge for you to make this and other curry dishes.