Thai Carrot Soup

100%

Prep

10 min

Cook

1 hr 15 min

Vote

3/28/2014

Leaving the resort at Copper Mountain was quite a journey. It was a 2 hour drive from the Mountain to the airport, and although it was a beautiful drive, it still seemed to drag on FOR-EVER! Fortunately I happened to pick up a copy of Epic Life Magazine which is published by Vail resort. The magazine had a great article about the chef in North Star who brings Mediterranean style food to the Mountain. One recipe that popped out at me was the Coconut Curry Carrot Soup. Having curry as a main ingredient will always win me over. I decided to give it a try and it did not disappoint!  I wanted to add a little body to the soup, so I roasted some tofu and added a little spinach for texture. I will defiantly be making this again it was so good! Enjoy (Via) Anna Lea.

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Thai Carrot Soup

  • 1 onion, chopped
  • 1/2 tbsp cold pressed coconut oil
  • 3 tbsp red curry paste*
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tsp curry powder or turmeric powder
  • 10 carrots, peeled and sliced
  • 1 veggie broth
  • 1 can organic coconut milk
  • 1 can organic lite coconut milk
  • 1/4 cup fresh chopped casil
  • sea salt and freshly ground pepper

Roasted Red Curry Tofu

  • 1 package organic extra firm tofu (press water out**)
  • 1 tbsp red curry paste
  • 1/2 tbsp curry powder
  • 1/4 cup veggie broth
  • 1 tsp dried basil
  • freshly ground pepper

**How to press water out of tofu

Directions

Thai Carrot Soup

  1. In a saucepan, sauté onions in coconut oil with red curry paste and spices. Add carrots, and sauté until al dente about 10 minutes.

  2. Stir in broth and coconut milk. Bring to a boil, then simmer for 20 minutes.

  3. Use an immersion blender to puree until silky. Serve with roasted red curry tofu and top with fresh basil.

*I like spicy so I go big with the curry paste, If you like a more mild soup use half the amount of curry paste.

 

Roasted Red Curry Tofu

  1.  Preheat oven to 400 degrees.
  2. In a bowl, mix together red curry paste, spices and veggie broth. Coat tofu in the mixture and lay on a baking sheet. Roast for 20mins or until golden brown and crispy.

 

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