Recipe: Thai Red Curry Carrot Soup :: Easy Like a Sunday Morning

April 22, 2012 by Laureen Fox | 16 Comments

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

We went out for dinner a while back and had a Thai Carrot Coconut Soup that we both fell in love with. Of course I had to see if I could recreate the soup at home. I think I came pretty dang close to hitting the mark.

A search for “Earls Restaurant’s Thai Coconut Carrot Soup”, turned up loads of hits for Carrot Soup but none of them were exactly what I was looking for. There was this Quick Curried Carrot Soup recipe with sautéed carrots that I liked. The idea of any vegetable being caramelized, especially one with the sweetness of carrots, was appealing. At least it was a good starting point for me.

The Earls soup that we fell in love with, had green curry in it but I used red curry paste in this soup because that is what I had on hand. If you prefer, you can try using green curry paste. Just make sure it is gluten free and add it slowly, tasting between each addition. I haven’t used green curry paste in some time but from what I can recall, it is spicier and not as sweet as red curry paste.

Recipe: Thai Red Curry Carrot Soup

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Summary: We think this soup is simply divine. Be warned, you are not going to want to stop at just one bowl!

Inspired by Earls Restaurant’s Thai Coconut Carrot Soup and based on this Quick Curried Carrot Soup recipe by Fine Cooking

Ingredients

1 lb carrots, about 6 or 7, peeled and sliced into medallions, I used about 3 1/2 cups sliced
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp fresh ginger, finely grated
2 Cups vegetable broth
1 can coconut milk, look for a brand that doesn’t have gaur gum
1 – 2 Tbsp red curry paste, to taste, make sure it’s Gluten Free

Optional Soup Toppings

plain unsweetened yogurt or sour cream **omit for Dairy-Free & Vegan
raw cashews, chopped
carrot, julienne sticks
fresh cilantro, chopped
green onions, sliced

Instructions

Place a few drops of oil in a large saucepan, add sliced carrots, sauté on medium until the carrots start to caramelize. Add onions, sauté for another 5 minutes. Add garlic and fresh ginger, sauté for another minute, until fragrant.
Add vegetable stock, bring to a boil, simmer for about 10-15 minutes, or until the carrots are tender.
Puree the soup mixture until it has a creamy and smooth consistency.
Return mixture to the saucepan, add coconut milk and some of the curry paste. Stir until well blended, taste, adjust with more curry paste as needed.
Heat until almost boiling. Remove from heat and serve with optional soup toppings if desired.