My darling Boston has been experiencing a warmer than expected winter, so far. The lack of cold has meant that I have developed a robust appetite for soups as I usually do. This week, we had a bit of a cold snap when the temperature dropped into the teens from the mid-30s. It was a wonderful opportunity to make this carrot curry soup.
The truth is that I don’t know if I really like carrots. I am a bit of a picky eater. There are certain foods I only tolerate in specific preparations. Carrots are one of those. I can only seem to eat my carrots in soup form. Any other preparation and I am not likely going to be a fan. Although, there are a few salad options I have tried and liked.
I, overwhelmingly, prefer to taste the full range of flavors on my vegetables. One of the things that
As the name Carrot Curry Soup suggests, the curry paste is an important part of this production. Finding a good red curry paste makes a difference in this soup. I usually buy a popular brand that I have used and liked for years. Toasting the curry paste a bit before cooking is something I learned from reading South East Asian recipes. It gives the curry a chance to develop a heavenly fragrance while waking up dormant oils.
There is a bit of a choose your adventure to making soup. You can make it as thick or as thin as you desire. I personally prefer this carrot curry soup so thick it feels like a mousse. The feel of air on the tongue is one that makes quite a difference when eating this.
I have served this carrot curry soup with an insanely flavorful Walnut Cilantro pesto sauce that is still in testing. Hopefully, I can get that recipe out to you soon.
Please try the recipe and let me know what you think.
Carrot Curry Soup
- 1 pound Carrot peeled and quartered
- 4 Tbsp Coconut Oil
- 3 Tbsp Red Curry Paste
- 13.5 oz Full Fat Coconut Milk this basically one can of coconut milk
- 3 cloves garlic chopped
- 2 inches ginger chopped
- Salt to taste
- The first step is roasting the carrots. Put the carrots on a baking sheet, add in two tablespoons of coconut oil and some salt. Mix it so that everything is well coated. Place in an oven that has been preheated to 400F. Roast for 25 minutes or until carrots is well browned.
- In a medium-sized pot, heat up the leftover coconut oil. Add in the chopped garlic and ginger. Sauteed at medium heat for about 3-4 minutes. Stir in the red pepper paste. Keep stirring and heating until the paste mixture is fragrant.
- Pour the coconut milk as well as 2-3 cups of water. Stir until the paste is well dissolved into the liquid. Add in the roasted carrots. Let it boil at medium heat for about 10-15 minutes.
- Let soup cool down a bit before attempting to blend, for safety reasons. Once it is cool enough to handle, blend soup until smooth. This can easily be done in a food processor or blender.