Yeah, another soup recipe! It's winter after all, and soups are easy, quick, nutritious, and oh so yummy.
This one comes to me through my sister. She made it over the Christmas holidays when we all got together and everyone absolutely loved it, myself included. So off course I had to add it to my "soup repertoire," and share it with you here.
What you'll need:
1 onion; red, yellow or white
2-3 cloves garlic
1-2 tsp Red Curry Paste* (Thai spice)
coconut oil (or oil of choice)
In Big Soup Pot:
Cut carrots in shunks and throw in pot. Cover with water. Bring to boil then lower heat to simmer.
Lightly stir fry chopped onion and garlic with a little coconut oil. Add 1 or 2 tsp of Red Curry Paste, depending on your personal "spicy index." Mix well and stir fry another 5 mn or so, then add to the carrots. Let it all cook until the carrots are tender.
To check for readiness, take a wooden spoon and press carrots against the side of the pot. They should fall apart easily without resistance. This is key to getting a creamy consistency.***
The Creamy Part:
Throw the carrot mix into the blender with enough liquid to blend, adding more of less liquid according to your liking. Pour back into the soup pot and keep hot, ready to serve.
I find this recipe immensely more satisfying as a thicker, creamier soup, and so does the home crew.
Great served with a spoonful of rice thrown in and a side salad.
What you see in the picture below is Forbidden Rice, a black rice imported from China.
recipe: Creamy Carrot Soup*This "Red Curry Paste" from "Thai Kitchen" is a small 4oz glass bottle found in the Asian section of the market. It contains red chili pepper, garlic, lemon grass, galangal (Thai ginger), salt, shallot, spices, kaffir lime. It adds a delicious, spicy flavor to the dish.
by: Cats, Sprouts & Coconut blog
prep: 10-15 mn.
cook: 30 mn
rating: Thumbs up from all. 5*****