Red Curry Carrot Soup

Name: Red Curry Carrot Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp finely chopped basil; 1 Tbsp canola oil; 6 larges carrots, peeled--4 thickly sliced and 2 cut into fine matchsticks; 946 milliliters chicken stock or canned low-sodium broth; 1 Tbsp cilantro leaves; 2 slices thin slices peeled fresh ginger; 1 teaspoons red curry paste (see Note); 4 servings Salt and freshly ground pepper; 1 scallion, cut into matchsticks; 79 milliliters unsweetened coconut milk; 473 milliliters water; 1 medium white onion, finely chopped

Red Curry Carrot Soup might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 252 calories, 9g of protein, and 12g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt and pepper, canolan oil, carrots, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Indian cuisine. Autumn will be even more special with this recipe.

Instructions

Heat the oil in a large saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes.

Ingredients you will need

Carrot

Ginger

Add the onion and cook until softened but not browned, about 2 minutes.

Ingredients you will need

Onion

Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger.

Ingredients you will need

Chicken Stock

Coconut Milk

Curry Paste

Carrot

Ginger

Water

Equipment you will use

Sauce Pan

Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.

Ingredients you will need

Salt And Pepper

Cilantro

Green Onions

Carrot

Basil

Soup

Equipment you will use

Blender

Bowl

Ladle

Make Ahead: The soup can be refrigerated for up to 1 day.

Ingredients you will need

Soup

Wine Recommendation: To contrast with the coconut milk, ginger and red curry paste in this soup, try an aromatic, fruity California white, such as the 1997 Trefethen Dry Riesling or the 1997 Pine Ridge Chenin Blanc.

Ingredients you will need

Red Curry Paste

Dry Riesling

Coconut Milk

Ginger

Soup

Wine

Notes: Red curry paste is available at Asian groceries and by mail order from The CMC Company (800-CMC-2780).

Ingredients you will need

Red Curry Paste

Equipment

Ingredients

Servings:

1Tbsp

finely chopped basil 1Tbsp

canola oil 6larges

carrots, peeled--4 thickly sliced and 2 cut into fine matchsticks 946milliliters

chicken stock or canned low-sodium broth 1Tbsp

cilantro leaves 2slices

thin slices peeled fresh ginger 1teaspoons

red curry paste (see Note)4servings

Salt and freshly ground pepper 1

scallion, cut into matchsticks 79milliliters

unsweetened coconut milk 473milliliters

water 1medium

white onion, finely chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Dry Creek Vineyard Dry Chenin Blanc, Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.