Thai Curry Carrot Coconut Soup
Variation from a Thai Curry Butternut Squash Soup
Thai Curry Carrot Coconut Soup
Variation from a Thai Curry Butternut Squash Soup
Cooking Instructions
- 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.
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