Reluctant Housewife: Coconut Curry Carrot Soup
Updated: Mar 23, 2019
I'm CRAZY about curry-- #crazyaboutcurry-- so the thought of mixing it with coconut, carrot and fresh ginger made me a little weak in the knees. Check out my latest Reluctant Housewife episode and learn how to make coconut curry carrot soup or snag the recipe below!
Your Reluctant Housewife,
Coconut Curry Carrot Soup
1 tablespoon minced ginger
4 cups baby carrots
1 tablespoon olive oil
2½ cups vegetable broth
14-ounce can coconut milk (full fat)
2 tablespoons red curry paste
½ teaspoon kosher salt
Cilantro, lime wedges, and red pepper flakes (to garnish)
Chop your onion into small pieces and grate your ginger until you have 1 tbsp. In a medium pot add your olive oil and onion and sauté on low to medium heat until translucent. About 8-12 minutes. Add ginger, vegetable broth and carrots. Bring to a boil. Once at a boil return to a simmer for about 15-20 minutes until the carrots are soft.
Pour soup into a blender. Add coconut milk and curry paste. Blend until smooth.
Remove soup from blender and place back into pot on a simmer for about 10 minutes to bond flavors together. Add juice from a half of a lime.
Add cilantro, red pepper flakes to garnish and serve!