Appetizer/ Lunch/ Soup/ Vegan/ Vegetarian

Spicy Curry Carrot Soup

We love our vegetable soups.. A quick, most of the times healthy and easy way to get in your daily dose of vegetables. Because eating normal vegetable soups can become very monotonous, we sometimes try to spice thing up a little and try new recipes!

This is one of our soup recipes that we love and would like to share with everyone. We made this recipe with our own red curry paste, a quick solution if you don’t have any curry paste lying around, with some simple ingredients to catch the same flavour (look in the notes at the bottom of the recipe to find the link). It’s a delicious lunch item that you could eat with some bread (maybe even some naan bread if we want to keep it in the curry mood!)

Spicy Curry Carrot Soup

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Soup, Lunch, Appetizer
By Daniel Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Ingredients

  • 30 gr butter
  • 1 medium onion
  • 100 gr red curry paste (*)
  • 1 tsp of chili flakes (optional)
  • 500 gr carrots
  • 1 sweet potato
  • 500 ml vegetable broth
  • 60 ml coconut milk

Instructions

1

Let's start with our preparations; finely chop the onion, peel and cube the sweet potato and peel and slice your carrots.

2

Add the butter to a frying pan over high heat and sauté your onions until they become soft.

3

Once your onions are soft, add the red curry paste to the pan and combine with the onions. Continue to sauté for about 2 minutes to release all aromas.

4

Add the sweet potato and carrots and fry them lightly in the onion/curry mixture. Once you are done, transfer everything from the frying pan into a stockpot or any other pan that you like to make soup in.

5

Add the vegetable broth to the mixture, stir to combine all the flavours in the broth and bring to a boil.

6

Once boiling, turn the heat down to low and let your soup simmer with the lid on until the potato and carrot become soft (about 20-25 minutes, stir occasionally).

7

Take the pot off the heat source and let it cool down for about 10 minutes. Add the coconut milk and blend the soup till it becomes a silky smooth texture. If the soup looks too thick to you, you can add a bit of water to dilute the soup. Add salt and pepper to your taste!

8

Serve the soup in a bowl and, if you want, add the optional chili flakes on top. Enjoy!

Notes

* if you are not in the possibility to get any red curry paste or you like to make everything on your own, you can find our recipe for red curry paste here!

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