Carrot Curry Soup
Delightful use of carrot and red curry paste to create a warming winter 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.
*I like to blend the soup for a long time to whisk some air into it. This gives it a mousse like texture when you are eating it.
*Also, I serve mine with a tangy walnut cilantro paste sometimes. This adds a serious depth of flavor to the bowl. The recipe for that is here.