Leftover Carrot Soup recipe
| Serves | 8-10 |
| 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. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 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)
Directions
Step 1
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.
Step 2
Stir in carrots (both cooked and raw ones).
Step 3
Add broth and bring to a boil. Turn down heat and let simmer until carrots are softened.
Step 4
Add coconut milk, then with a stick blender, process mixture until smooth.
Step 5
Reheat, add coriander and serve in bowls or as shooters for tapas
Step 6
Reheat and serve in bowls or as shooters for tapas
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