Red Curry Carrot Soup

Red curry paste is made from red chili peppers, garlic, lemongrass, shallots, and various spices. It adds a spicy and aromatic flavor to the soup.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Red Curry Carrot Soup

Cooking Method: Boiling, Simmering Cuisine: Thai Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 2 teaspoon Red curry paste
• 2 cup Coconut milk
• 2 cup Vegetable broth
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 2 tablespoon Cilantro
• to taste chopped Red chili pepper

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
2. Add carrots and cook for 5 minutes.
3. Stir in red curry paste and cook for another minute.
4. Add coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Stir in lime juice.
7. Serve the soup hot, garnished with cilantro and chopped red chili pepper to taste.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.