Simple Way to Make Thai Curry Carrot Coconut Soup in 24 Minutes for Family

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, thai curry carrot coconut soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Curry Carrot Coconut Soup is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Thai Curry Carrot Coconut Soup is something which I have loved my entire 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.

To begin with this recipe, we must prepare a few components. You can cook thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Thai Curry Carrot Coconut Soup:

1. Take 3 ounces oil
2. Prepare 1 each Vidalia onion-small dice
3. Get 5 cloves garlic- chopped fine
4. Take 2 tablespoons ginger- chopped fine
5. Get 3 pounds small carrots- small dice (chopping up small in a food processor works well)
6. Take 2 ounces flour
7. Prepare 1 1/2 quarts chicken stock
8. Get 1 can (14 ounces) coconut milk
9. Take 1-2 tablespoon Thai Red Curry Paste (Warning some are spicier than others:)
10. Make ready 3-4 tablespoons brown sugar
11. Take to taste salt
12. Make ready (this needs salt, sweet and spice so each varies to taste)

Wow now this is a must try. Enjoy 😉 You're interested in learning more about Young living essential oils for cooking or otherwise. This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth.

Instructions to make Thai Curry Carrot Coconut Soup:

1. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent
2. Add the, chopped garlic and ginger and cook for 5 minutes
3. Add the carrots and dust with all the flour, stirring in for 1 minute.
4. Add the chicken stock in pot and bring to a simmer for about 20 minutes. (Check to make sure the carrots are tender)
5. 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.
6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
7. Adjust the seasoning with red curry paste, salt and brown sugar.
8. Basil,cilantro, scallions or bacon bits are all tasty things to add as a garnish.

This velvety, spicy soup is perfect for spring! This post is part of my ongoing partnership with Pacific Foods. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can If not, wait until the soup cools slightly, and purée in a food processor.

So that is going to wrap it up with this special food thai curry carrot coconut soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!