Carrot curry coconut soup
This Thai inspired soup is bursting with flavor and a little bit of heat.
Carrot curry coconut soup
This Thai inspired soup is bursting with flavor and a little bit of heat.
Tools
Ingredients
1 tbsp coconut oil
2 shallots
2 cm ginger
500 g carrots
1 garlic clove
1 tbsp red curry paste
750 ml vegetable stock
60 ml full-fat coconut milk
Step by step
Melt the coconut oil over medium heat. Peel and roughly chop the shallots, ginger, carrots and garlic. Sauté the aromatics and carrots for 5 minutes.
Turn to low heat, add the curry paste and sauté for another 5 minutes. Add the stock, cover the pot with a lid and simmer the soup for about 30 minutes until the vegetables are tender.
Transfer the soup to the blender cup, add the coconut milk and mix until the soup is completely smooth.
Serve with toppings such as crispy chili oil, cilantro and crispy roasted chickpeas.
