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
Summary: We think this soup is simply divine. Be warned, you are not going to want to stop at just one bowl!
Gluten Free | Dairy Free | Egg Free | Sugar Free | Grain Free | Vegetarian | Vegan
Inspired by Earls Restaurant’s Thai Coconut Carrot Soup and based on this Quick Curried Carrot Soup recipe by Fine Cooking
- 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
- 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.
- This soup freezes well.
- If you prefer, you can try using green curry paste. Be sure it is gluten free and add it slowly, tasting between each addition.
Recipe by Laureen
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet tags: Gluten Free | Dairy Free | Egg Free | Sugar Free | Grain Free | Vegetarian | Vegan
Number of servings (yield): 4
This posting is linked to the following events:
It’s a Keeper Thursday hosted by Christina at It’s a Keeper
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