How to Garnish This Carrot and Sweet Potato Soup. I also added 1/4 cup of red bell pepper and a clove of garlic. Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges. Add the curry powder, ginger, pepper flakes, and sugar and cook, stirring, until the spices are fragrant, about 30 seconds. Stir in the coconut milk and lime juice and bring to a simmer. The combination of flavors in this soup is amazing. For the finishing touch, I reserved about a tablespoon or so of coconut milk and made a pretty little design on top (totally optional, of course).

In a large pot, heat 2 tbsp. I used chicken broth but you can make it vegetarian by using vegetable broth. This soup was done in 6 minutes and had the most velvet-like texture. The fresh lime juice and chopped cilantro made this carrot soup shine and I absolutely loved it.

Subscribe to get … Curried Carrot Soup with Toasted Pepitas. Reduce the heat to medium-low and partially cover the pot. SO good - also vegan and super clean. In a large pot, heat 2 tbsp. I sautéed the veggies before blending, as I have an allergy to raw vegetables and needed them cooked. Finally, I used a tsp of Thai red curry paste instead of curry powder. 2 Add the potatoes, carrots, and 1 teaspoon salt; stir to combine. Add the onion and sauté until translucent, about 6 to 7 minutes. I used chicken broth but you can make it vegetarian by using vegetable broth. This soup was done in 6 minutes and had the most velvet-like texture.

olive oil over medium. Soups in this country are remarkable things, intensely flavored with rich broths, fresh spices, and often, with sweet, creamy coconut milk. In a large saucepan, cook the onion and garlic in either 2 tsp of olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant. Add the carrots and coriander; season with salt and pepper. Carrot soup made with 7 ingredients: coconut milk, carrots, broth, onion, garlic, curry paste, and peanut butter.

Add a little splash …

Soups in this country are remarkable things, intensely flavored with rich broths, fresh spices, and often, with sweet, creamy coconut milk.

This carrot soup was fun to make, smelled amazing while it simmered, and tasted even better. Add the onion; cook, stirring often, until softened, about 5 minutes. I loved the curry and coconut flavor and the silky creamy texture of the soup. You know I love me some garnish!

After you have the soup portioned, using a spoon, drop a few droplets of coconut milk on top of the soup. Reduce the heat to medium-low and partially cover the pot. I also added 1/4 cup of red bell pepper and a clove of garlic.

This carrot soup was fun to make, smelled amazing while it simmered, and tasted even better. The fresh lime juice and chopped cilantro made this carrot soup shine and I absolutely loved it.

Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges. ; Add the ginger, carrot and spices, stir to combine and cook for another few minutes. The combination of flavors in this soup is amazing. olive oil over medium. Dice the onion.

I sautéed the veggies before blending, as I have an allergy to raw vegetables and needed them cooked. They add a nice bit of sweetness while the curry adds heat, and the coconut milk gives a … Mince the ginger.Peel and chop the carrots. I used Thai Kitchen brand, which does not include any shrimp, but some brands do, so just double check.

I originally posted about this soup in 2016, but somehow I had forgotten about it. Add the carrots and coriander; season with salt and pepper. I forgot about this curried carrot-coconut soup, but David didn’t.

Season the soup with salt and white pepper. Curry and coconut milk is classic, but the addition of carrots helps to make this great thing even better. Instructions. Curry and coconut milk is classic, but the addition of carrots helps to make this great thing even better. Carrot soup made with 7 ingredients: coconut milk, carrots, broth, onion, garlic, curry paste, and peanut butter. Stir in the curry powder and ginger and cook, stirring almost constantly, for 30 seconds. Curried Carrot Soup with Toasted Pepitas. This Thai Coconut Curry Carrot Soup is an amazingly flavorful vegetarian OR vegan treat. Stir in the curry powder and ginger and cook, stirring almost constantly, for 30 seconds. Maybe it was always a foregone conclusion after two years of living in Thailand, but I submit that everything is made better with coconut milk. Add the onion; cook, stirring often, until softened, about 5 minutes. SO good - also vegan and super clean. I used canned coconut milk instead of soy.

Subscribe to get … Stir in the coconut milk and lime juice and bring to a simmer. Add the broth and bring to a boil over high heat.

Maybe it was always a foregone conclusion after two years of living in Thailand, but I submit that everything is made better with coconut milk. Finally, I used a tsp of Thai red curry paste instead of curry powder. They add a nice bit of sweetness while the curry adds heat, and the coconut milk gives a …

Season the soup with salt and white pepper. In a medium stockpot or Dutch oven, heat the olive oil over medium heat.