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–+ servings

Spicy Thai Coconut Carrot Soup

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound carrots, peeled and chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 (14-ounce) can light coconut milk
  • 4 cups vegetable broth
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

fremgangsmåte
 

  • Heat a large pot over medium heat and add the onion. Cook for 3 minutes until it softens. Add the garlic and ginger, then stir for 1 minute. Stir in the Thai red curry paste and cook for another minute to release the flavors. Add the carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the carrots are tender. Remove the pot from the heat and blend the soup until smooth using an immersion blender. Return the pot to low heat and stir in the light coconut milk and lime juice. Heat through for 2 minutes. Ladle into bowls and top with chopped cilantro.

merknader

For a stronger spice level, add an extra teaspoon of curry paste before blending. The soup thickens as it cools, so stir in a splash of broth when reheating leftovers. Store it in the fridge for up to 3 days in airtight containers. Skip the cilantro if you prefer a simpler finish.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Immersion Blender, Knife