Creamy Thai Carrot Soup w/ Basil

Name: Creamy Thai Carrot Soup w/ Basil
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 3-4 tbs. olive oil; 2.5 lbs. medium carrots, sliced 2 inches; 1 medium yellow onion, chopped; Dash salt & pepper; 3 cloves garlic, smashed; 64 oz. vegetable stock, divided; 2 tbs. Thai red curry paste; 1-2 tsp. fresh ginger, grated; 1/4 cup brown sugar; 14 oz. can coconut milk; 1/2 cup whipping cream; Salt & pepper to taste; Dash curry powder; Dash coriander; 1/2 cup fresh basil, chopped

Rick M @RickM_PTC

PTC, GA.

This rich and creamy Thai soup is flavorful; mild on the spice level and is very easy to prepare. It can be a perfect accompaniment to any meal or as a perfect light dinner meal on its own (add shrimp). Feel free to dial up the heat-spice level (Sriracha sauce) with a balance of added sweetness (guava syrup).

Saved

Ingredients

60 mins

8 servings

3-4 tbs.olive oil
2.5lbs. medium carrots, sliced 2 inches
1medium yellow onion, chopped
Dashsalt & pepper
3 clovesgarlic, smashed
64 oz.vegetable stock, divided
2 tbs.Thai red curry paste
1-2 tsp.fresh ginger, grated
1/4 cupbrown sugar
14 oz.can coconut milk
1/2 cupwhipping cream
Salt & pepper to taste
Dashcurry powder
Dashcoriander
1/2 cupfresh basil, chopped

Saved

Steps

60 mins

1

Heat the oil in a soup pot on medium heat and sauté the carrots for 3 minutes.
2

Then add the onions along with a dash of salt and pepper. Continue to sauté another 2 minutes and then add the garlic sautéing this for another 30 seconds.
3

Add in the vegetable stock (40oz.) and raise the stove-heat to a slight boil. Once at a slight boil, reduce the heat to a strong simmer and cook the carrots until they are soft ~30-40 minutes.
4

Ladle the soup into a blender (in batches) and puree until smooth … or better, use an immersion blender right in the pot.
5

Over medium heat, add in the red curry paste, ginger and brown sugar, then add in the coconut milk, the cream, and rest of vegetable stock (24oz.). Stir this a few times and bring up the stove-heat a bit.
6

Season to taste, adjust the heat & sweetness at this point and then add a dash of curry powder and coriander. Add chopped basil. Heat this through for 10-15 minutes.
7

Ladle the soup into bowls and garnish the top with a sprig of parsley or favorite topping(s). Add sautéed shrimp to the soup pot (or bowls) for a light leftover meal. Enjoy.