Carrot, Coconut Milk and Red Curry Soup

Serves: 4 to 6

Your rating: None (9 votes)

These ingredients are:
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This soup is gorgeous with the sweet flavor of carrots from the Dungeness River Delta. Thai curries are chile paste blends so their flavors are complex and spicy. Use a little or a lot depending on your style.

Ingredients

Preparation

In a heavy soup pot, heat oil over medium heat and sauté garlic and ginger for 1 minute. Add broth and carrots and simmer until carrots are tender, about 15 minutes. Allow to cool slightly and then puree mixture in batches in a blender or food processor. (You may also use an immersion blender directly in the pot.)

Return pureed carrot mixture to the pot. Add curry paste, chili sauce, tamari and black pepper. Bring to a simmer and cook for 5 minutes. Stir in coconut milk, cilantro and lime juice. Adjust seasonings with more curry paste or tamari.

Serve drizzled with a bit of coconut milk and lime wedges on the side.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, August 2008

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: carrots, coconut milk, curry

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Easy to make

This soup was easy to make, especially when using an immersion blender. I would suggest adding a little less of the sweet chili sauce as it made this soup on the sweeter side.

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