Living On Food

Carrot Coconut Curry

 

Ingredients:

• oil for frying
• 1 yellow onion
• 1 lb carrots
• 1 sweet potato (about 3/4 lb)
• 1 can coconut milk
• 4 Tablespoons Thai red curry paste (I use Mae Ploy)
• soup broth or bullion (about 3 cups, can just use water too)
• cilantro for garnish (optional)
• sriracha sauce, salt and pepper to taste

Directions:

Dice the onion and saute until soft and translucent (about 5 minutes.)

Once the onions are soft, add the curry paste and continue to saute for a little longer (about a minute) to wake up the spices. (4 Tablespoons sounds like a lot, but it's not very spicy given the batch size of the soup.)

Peel and dice sweet potato. Slice carrots. Add to the pot along with ~3 cups of broth or water.

Simmer for about 30 minutes, until the vegetables are extremely tender.

Turn off the heat. Let the soup cool just a little so it is safer to blend. Add the coconut milk (if yu want to get fancy, you can reserve a little to drizzle on later as a garnish.)

Blend the soup in batches. Reheat and serve.

Notes:

You can also just add whatever spice you want instead of curry paste. Also, it's good with extra ginger.

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