Creamy Thai Carrot Soup W/ Basil Recipe by Rick M
Cooking Instructions 60 mins 1 Heat the oil in a soup pot on medium heat and sauté the carrots for 3 minutes. 2 Then add the onions along with a dash of salt and pepper. Continue to sauté another 2 minutes and then add the garlic sautéing this for another 30 seconds. 3 Add in the vegetable stock (40oz.) and raise the stove-heat to a slight boil. Once at a slight boil, reduce the heat to a strong simmer and cook the carrots until they are soft ~30-40 minutes. 4 Ladle the soup into a blender (in batches) and puree until smooth … or better, use an immersion blender right in the pot. 5 Over medium heat, add in the red curry paste, ginger and brown sugar, then add in the coconut milk, the cream, and rest of vegetable stock (24oz.). Stir this a few times and bring up the stove-heat a bit. 6 Season to taste, adjust the heat & sweetness at this point and then add a dash of curry powder and coriander. Add chopped basil. Heat this through for 10-15 minutes. 7 Ladle the soup into bowls and garnish the top with a sprig of parsley or favorite topping(s). Add sautéed shrimp to the soup pot (or bowls) for a light leftover meal. Enjoy. 1 Heat the oil in a soup pot on medium heat and sauté the carrots for 3 minutes. 1 Heat the oil in a soup pot on medium heat and sauté the carrots for 3 minutes. 2 Then add the onions along with a dash of salt and pepper. Continue to sauté another 2 minutes and then add the garlic sautéing this for another 30 seconds. 2 Then add the onions along with a dash of salt and pepper. Continue to sauté another 2 minutes and then add the garlic sautéing this for another 30 seconds. 3 Add in the vegetable stock (40oz.) and raise the stove-heat to a slight boil. Once at a slight boil, reduce the heat to a strong simmer and cook the carrots until they are soft ~30-40 minutes. 3 Add in the vegetable stock (40oz.) and raise the stove-heat to a slight boil. Once at a slight boil, reduce the heat to a strong simmer and cook the carrots until they are soft ~30-40 minutes. 4 Ladle the soup into a blender (in batches) and puree until smooth … or better, use an immersion blender right in the pot. 4 Ladle the soup into a blender (in batches) and puree until smooth … or better, use an immersion blender right in the pot. 5 Over medium heat, add in the red curry paste, ginger and brown sugar, then add in the coconut milk, the cream, and rest of vegetable stock (24oz.). Stir this a few times and bring up the stove-heat a bit. 5 Over medium heat, add in the red curry paste, ginger and brown sugar, then add in the coconut milk, the cream, and rest of vegetable stock (24oz.). Stir this a few times and bring up the stove-heat a bit. 6 Season to taste, adjust the heat & sweetness at this point and then add a dash of curry powder and coriander. Add chopped basil. Heat this through for 10-15 minutes. 6 Season to taste, adjust the heat & sweetness at this point and then add a dash of curry powder and coriander. Add chopped basil. Heat this through for 10-15 minutes. 7 Ladle the soup into bowls and garnish the top with a sprig of parsley or favorite topping(s). Add sautéed shrimp to the soup pot (or bowls) for a light leftover meal. Enjoy. 7 Ladle the soup into bowls and garnish the top with a sprig of parsley or favorite topping(s). Add sautéed shrimp to the soup pot (or bowls) for a light leftover meal. Enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Easy Baked Chicken Taquitos Artisan style white bread YELLOW SPLIT PEA FRITTERS (VEGAN) Steak marinade Mini tartlets with patisserie cream Easy Baked Chicken Taquitos Artisan style white bread YELLOW SPLIT PEA FRITTERS (VEGAN) Steak marinade Mini tartlets with patisserie cream Salad Boat Salt and Pepper Green Bean California Farm Winter Smoked Rack of Lamb Easy Baked Chicken Taquitos IP Bacon Cheeseburger Pasta Rasgulla Insta-Pot Chicken and Broccoli Green sorghum fritters Mutton Mandi rice Spaghetti Carbonara Salad Boat Salt and Pepper Green Bean California Farm Winter Smoked Rack of Lamb Easy Baked Chicken Taquitos IP Bacon Cheeseburger Pasta Rasgulla Insta-Pot Chicken and Broccoli Green sorghum fritters Mutton Mandi rice Spaghetti Carbonara