Carrot, Coconut Milk and Red Curry Soup | PCC Natural Markets

Carrot, Coconut Milk and Red Curry Soup

Serves: 4 to 6

Your rating: None (12 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This soup is filled with the sweet flavor of carrots. Thai curries are chile paste blends, so their flavors are complex and spicy. Use a little or a lot depending on your style.



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

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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