CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
INSTANT POT CURRIED CARROT RED LENTIL SOUP
Love this souper - err, super - simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that's on the table in minutes.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Saute onion for 5 minutes
- Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
- Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
- Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
- The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.
- Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
- Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.
Nutrition Facts : Calories 190 kcal, Sugar 5 g, Sodium 629 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 32 g, Fiber 14 g, Protein 11 g, ServingSize 1 serving
RED CURRY CARROT SOUP
With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. -Dilnaz Heckman, Buckley, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.
Nutrition Facts : Calories 438 calories, Fat 21g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 1059mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
CURRIED CARROT SOUP
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY CARROT WITH CURRY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
CARROT GINGER SOUP
Creamy Thai Carrot Soup is amazingly rich yet packed with health benefits
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, add 1/2 cup of the coconut milk and sauté the onion, carrots, grated ginger, garlic, cumin and turmeric over medium heat until carrots begin to soften and everything is very fragrant, about 8 minutes. If you want to speed up the process, you can cover the pot and stir from time to time.
- Add the remaining coconut milk and vegetable broth. Increase heat to high and bring to a full boil.
- Reduce heat to medium low and simmer, covered for 20 to 30 minutes until carrots are soft.
- Transfer everything to a blender (this will need to be done in batches) and blend until completely smooth. Leave the steam vent at the top of the lid slightly cracked so that steam can escape and be sure to blend on medium speed. Note: if you have an immersion blender, now is a great time to use it!
- Pour the smooth carrot soup back into the pot and heat for a few minutes unless it's already at the desired temperature (my blender heats as it blends, so the soup's ready after blending). If you do reheat on the stove, do so gently, else your delicious soup will become a cauldron of bubbling, spurting lava.
- Serve with a drizzle of coconut milk on top, sesame seeds, fresh chopped cilantro, and/or a dollop of coconut milk yogurt.
Nutrition Facts : Calories 210 calories, Carbohydrate 29 grams carbohydrates, Fat 9 grams fat, Fiber 7 grams fiber, Protein 5 grams protein, ServingSize 1 of 4, Sugar 16 grams sugar, UnsaturatedFat 0 grams unsaturated fat
THAI RED CURRY CHICKEN SOUP
This Thai Red Curry Chicken Soup is delicious, full of flavour, and easy to make using Lilydale@ oven roasted carved chicken breast.
Provided by Colleen Milne
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Heat coconut oil over medium-high heat in a stockpot or other large pot
- Add onion and cook for 4-5 minutes, or until translucent
- Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
- Stir in coconut milk, and bring to a boil.
- Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
- Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
- In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
- To serve, add 1/4 cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.
Nutrition Facts : ServingSize 1 g, Calories 127 kcal, Carbohydrate 8 g, Protein 11 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 795 mg, Fiber 1 g, Sugar 3 g
RED CURRY CARROT SOUP
Make and share this Red Curry Carrot Soup recipe from Food.com.
Provided by Roosie
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or stockpot.
- Add the sliced carrots (not the matchstick carrots) and ginger and sautee over medium-high heat, until the carrots are crisp-tender and lightly browned, about 6 to 7 minutes.
- Add the onion and cook until softened but not browned, about 2 minutes.
- Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
- Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
- Strain out the solids, reserving the liquid; discard the ginger.
- Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
- Return the puree to the cooking liquid.
- This can also be done with a stick blender if you have one and will be much easier- just remove the ginger and puree in the pot.
- Add the carrot matchsticks and cook until tender, about 3 minutes.
- Season with salt and pepper, to taste.
- Serve hot, garnished with the scallion, cilantro and basil.
- For Vegetarian use Vegetable stock.
Nutrition Facts : Calories 212.6, Fat 10.7, SaturatedFat 4.6, Cholesterol 7.2, Sodium 424.2, Carbohydrate 22.6, Fiber 3.6, Sugar 10, Protein 7.8
RED CURRY SOUP
This Easy Red Curry Soup made with coconut milk, red curry, and fresh veggies is one of my very very very favorite quick meals.
Provided by April Woods
Categories Main Course
Time 31m
Number Of Ingredients 9
Steps:
- Bring coconut milk, fish sauce, curry paste and chicken stock to a low rolling boil.
- Add vegetables and cook covered approximately 2 - 3 minutes, until carrots are becoming tender but not soft.
- Add shrimp and stir frequently until shrimp is cooked through, remove from heat.
- Serve immediately and enjoy!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
THAI-INSPIRED CURRY CARROT SOUP
This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. And this big-batch recipe freezes well for up to 4 months. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the base for a curry with chunks of firm white fish and broccoli.
Provided by Carolyn Malcoun
Categories Healthy Coconut Milk Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.
- Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.
Nutrition Facts : Calories 186 calories, Carbohydrate 16.6 g, Fat 13.2 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 11.5 g, Sodium 594.9 mg, Sugar 5.2 g
CARROT CASHEW CURRY SOUP
Make and share this Carrot Cashew Curry Soup recipe from Food.com.
Provided by elizabethdeprez
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.
More about "red curry carrot soup food"
THAI CURRY CARROT SOUP RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AsianCategory SoupServings 4Total Time 50 mins
- Heat oil in a heavy bottom dutch oven/ deep pot. Add chopped onion, garlic, ginger, turmeric, and celery. Saute for 2 minutes or until onion are soft.
- Add chopped tomato, carrots, cilantro, coriander powder, 1/2 tsp salt, and lemon jest and cook until tomatoes are soft. 3-4 minutes.
- Now, add water (or vegetable stock, if using). Bring to boil, then cover and simmer for 20-25 minutes or until liquid has reduced by at-least 1/2 cup.
- Transfer soup to food processor in batches and puree. Or use immersion blender (works best) and puree the soup. NOTE: Careful, liquid will be hot.
RED LENTIL CARROT SOUP - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
5/5 (3)Total Time 40 minsCategory Gluten Free, Soup, VeganCalories 193 per serving
- Stir in grated carrot, bell pepper, and tomatoes. Cover and cook over medium heat for 5-10 minutes, stirring occasionally.
RED CURRY CARROT GINGER SOUP THAT'S DAIRY-FREE, WHOLE30 ...
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Reviews 13Category SoupServings 6Estimated Reading Time 2 mins
RED THAI CURRY SOUP WITH CARROTS AND SWEET POTATO [VEGAN ...
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CREAMY THAI CARROT GINGER SOUP - FED & FIT - FED AND FIT
From fedandfit.com
5/5 (2)Total Time 45 minsCategory DinnerCalories 275 per serving
- Once the oil runs thin, add the onion to the pot and saute for 5-7 minutes, until the onion is translucent and just starting to brown. Then, add the garlic and ginger and saute for 1 minute, until fragrant.
- Add the carrots, broth, and salt to the pot, then increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 20 minutes, until the carrots can be easily pierced with a fork.
- Transfer the soup to a blender and blend on high until smooth, then pour the soup back into the pot.
INSTANT POT CARROT SOUP WITH GARLICKY GREENS - HEY ...
From heynutritionlady.com
4.9/5 (9)Total Time 30 minsCategory SoupCalories 271 per serving
- (Optional Step) Turn the Instant Pot on to sauté. Add the olive oil, onions, and garlic, and sauté until the onions are translucent and lightly browned.
THAI CURRY CARROT AND PUMPKIN SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (5)Total Time 1 hrCategory SoupCalories 263 per serving
- In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin (if using) and stir to coat with oil. Cover pot, reduce heat to medium low and allow to cook for about 10 minutes, stirring a few times to make sure they don't stick. You don't want them to brown. Reduce heat if necessary. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later)
- Remove lid. Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. Stir and cook for 2 minutes. Add chicken stock, canned pumpkin (if using), coconut milk and shredded coconut .
RED CURRY CARROT SOUP RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes.
- Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.
RED CURRY CARROT SOUP WITH RAITA AND SMOKED PAPRIKA OIL ...
From thestayathomechef.com
Estimated Reading Time 2 mins
- In a small saucepan, combine the red pepper and olive oil. Heat to a simmer and continue simmering for about 5 minutes. Add in the paprika and continue to simmer for about another 5 minutes. Remove from the heat and set aside while you make the rest of the soup. Strain before serving.
- In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 minutes. Season with a little salt. Add in the garlic and thai curry paste and saute for just another minute or two to allow the flavors to be released.
- Add in the carrots and vegetable stock and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
- While the soup is simmering, make the raita by combining all of the raita ingredients in a bowl. Season with salt and pepper to taste.
RED CURRY CARROT & LENTIL SOUP - {DIETETIC DIRECTIONS ...
From dieteticdirections.com
5/5 (1)Category DinnerCuisine ThaiTotal Time 50 mins
- Chop onion roughly and crush cloves of garlic. This brings flavours out and saves time as we will be pureeing our soup later.
- Add fresh ginger, celery and carrots to the pot and ensure there is enough moisture. May need to drizzle little extra oil. Stir ingredients and sauté for an additional five minutes.
THAI RED LENTIL CARROT SOUP (VEGAN) | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
Reviews 10Category SoupCuisine ThaiTotal Time 30 mins
- Heat the oil in a medium Dutch oven or soup pot over medium heat. Add the garlic, Thai curry paste, salt and ginger and cook while stirring until fragrant, (about 1-2 minutes).
- Stir in the carrots, lentils, water and coconut milk. Bring to a boil, then turn the heat to low and simmer, (stirring occasionally) for 20 minutes, until the soup has thickened.
- Remove from heat. Place half of the soup into a high speed blender and puree until very smooth. Return pureed soup to the pot and stir to combine. Reheat if necessary or serve the soup in bowls and garnish with a spoonful of yogurt and a drizzle of oil.
28 BEST VEGAN SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129Published 2021-12-24
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- Butternut Squash Lentil Soup. This recipe for Vegan Butternut Squash Lentil Soup is filled with rich protein and fiber, oil-free, and very easy to make.
- Black Bean & Roasted Tomatillo Soup. This flavorful Black Bean and Roasted Tomatillo Soup is just the thing to spice up your lunch or dinner. It’s filled with spices, tomatillos, and char-roasted poblano peppers.
- Tuscan Soup with White Beans. This incredible Tuscan White Bean Soup uses delicious sautéed veggies, white beans, tomatoes, and vegetable and tomato broth to create a culinary masterpiece.
- Freekah Vegetable Soup Recipe. Freekah Vegetable Soup is one of those unique vegan soup ideas most folks have never heard of, but we promise it’s a culinary experience you’ll never forget!
- Vegan Wild Rice Soup Recipe. This satisfying recipe for Vegan Wild Rice Soup is filled with savory, delicious mushrooms, kale, and wild rice. Plus, this creamy soup is thickened without using any flour, roux, or dairy products.
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- Vegan Corn Chowder. Dairy-free creamy corn chowder is one of those dishes that’s been outside the orbit of recipe choices for a long time. That is until the coconut milk craze came along, making recipes like Vegan Corn Chowder possible!
- Minestrone Soup. One of our favorite classic vegan soup recipes is savory vegan minestrone. This soup is insanely flavorful with more hearty ingredients than you can shake a stick!
RED CURRY CARROT SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes.
- Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.
- Wine Recommendation: To contrast with the coconut milk, ginger and red curry paste in this soup, try an aromatic, fruity California white, such as the 1997 Trefethen Dry Riesling or the 1997 Pine Ridge Chenin Blanc.
THAI RED CURRY CARROT-LENTIL SOUP (INSTANT POT) - IAMSTUFFT
From iamstufft.com
Cuisine American, ThaiCategory SoupServings 4Estimated Reading Time 2 mins
- Stir and allow the flavors to blend for 1-2 minutes before adding the chopped and peeled carrots
CARROT COCONUT RED CURRY SOUP - JOY THE BAKER
From joythebaker.com
4.3/5 (3)Total Time 55 minsEstimated Reading Time 3 mins
- Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add the garlic and saute for 2 minutes more.
- Add ginger and curry paste and saute for another 4 minutes, until softened and fragrant. Add cumin and diced carrots. Stir to incorporate. Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.
- Using a blender, blend soup in batches until smooth. (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.) Return soup to pot, stir in coconut milk. Add salt and pepper to taste. Top with a drizzle of olive oil and toasted cumin seeds if you have them. Serve with a wedge of lime.
THAI COCONUT CURRY CARROT SOUP - VEGAN - BUDGET BYTES
From budgetbytes.com
4.9/5 (59)Total Time 55 minsCategory Dinner, Lunch, SoupCalories 135 per serving
- Dice the onion and add it to a large pot along with the butter (or coconut oil). Sauté the onion until soft and translucent (about 5 minutes).
- Once the onions are soft, add the Thai curry paste and continue to sauté for about a minute more.
- While the onion is sautéing, peel and dice the sweet potato (about 1-inch cubes). Add the sweet potato to the pot after the curry paste has sautéed, and continue to sauté the sweet potatoes while you peel and slice the carrots. Add the carrots to the pot as you slice them.
- Add the vegetable broth to the pot, stir to combine, place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a boil, then turn the heat down to low (or just above low) and allow it to simmer for 30 minutes, stirring occasionally. After 30 minutes the sweet potatoes and carrots should be extremely tender and fall apart as you stir the pot.
BEST CURRIED CARROT SOUP - A COUPLE COOKS
From acouplecooks.com
4.1/5 (22)Category SoupCuisine Thai InspiredTotal Time 30 mins
- In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 6 to 7 minutes. Add the ginger, carrots, and vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes.
- When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add the coconut milk and red curry paste. Stir until well blended. Simmer gently for 10 minutes. Add the kosher salt, then taste and adjust seasonings as desired.
RED CURRY NOODLE SOUP {VEGAN / 15 MINUTES} - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 6Category SoupCuisine ThaiTotal Time 15 mins
- Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.
- Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.
- Turn off the heat and stir in the sliced carrots and sliced red peppers. Garnish with cilantro and green onions.
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