Leftover Carrot Soup recipe
|Prep time||15 minutes|
|Cook time||10 minutes|
|Total time||25 minutes|
|Meal type||Appetizer, Soup|
|Misc||Freezable, Gourmet, Pre-preparable, Serve Hot|
|Description||Spicy thai curry carrot soup with coconut milk and coriander. Made from raw or cooked carrots.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 3 tablespoons grape seed oil
- 1 onion (chopped)
- 4 thick slices ginger (peeled)
- 2 teaspoons red thai curry paste
- 5 cups carrots (cooked but make up with raw ones if not enough leftovers)
- 5 cups vegetable broth (or chicken broth (add more if needed to cover carrots fully))
- 1 cup coconut milk
- ¼ cup coriander (chopped)
Heat grape seed oil in a large soup pot. Add onion, ginger and Thai curry paste. Let cook for a few minutes until onions are softened.
Add broth and bring to a boil. Turn down heat and let simmer until carrots are softened.
Reheat, add coriander and serve in bowls or as shooters for tapas
Reheat and serve in bowls or as shooters for tapas
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