Carrot, Coconut Milk and Red Curry Soup

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
Tags

Ingredients

  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 1/2 cups chicken or vegetable broth
  • 7 to 8 carrots, scrubbed and sliced
  • 1/2 teaspoon red curry paste
  • 1/4 cup sweet chili sauce
  • 1/4 cup tamari
  • Freshly ground black pepper
  • 1 cup canned coconut milk
  • 1/4 cup chopped cilantro
  • Squeeze of fresh lime juice

Directions

In a heavy soup pot, heat oil over medium heat and sauté garlic and ginger for 1 minute. Add broth and carrots and simmer until carrots are tender, about 15 minutes. Allow to cool slightly and then puree mixture in batches in a blender or food processor. (You may also use an immersion blender directly in the pot.)

Return pureed carrot mixture to the pot. Add curry paste, chili sauce, tamari and black pepper. Bring to a simmer and cook for 5 minutes. Stir in coconut milk, cilantro and lime juice. Adjust seasonings with more curry paste or tamari.

Serve drizzled with a bit of coconut milk and lime wedges on the side.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member