This carrot soup is perfect on a cool autumn evening! It’s a great way to add a new dish to your repertoire with familiar ingredients in a simple recipe that comes together in about 30-40 minutes. I hope you enjoy it as much as we do!
Ingredients:
4 Cups carrots – diced
1 Large onion – diced
Salt to taste
8 cloves garlic – minced
2 tsp Thai red curry paste
4 Tbls butter
1 & 1/2 Cups heavy cream
3 & 1/2 Cups vegetable broth
Dice onions and carrots and mince garlic. In a large pot or dutch oven, saute onions in butter over medium heat until translucent. Add red curry and saute additional 1 minute. Add carrots, turn the heat up to high and stir as necessary to prevent scorching. After about 5 minutes your carrots will have that roasted carrot smell and shine. At this point add minced garlic and cook for 1 minute then add broth. Simmer for 20-30 minutes, or until carrots are tender. Turn off heat. Blend with an immersion blender until smooth then stir in the heavy cream. Taste and add salt to taste
Could I use coconut milk (canned — so perhaps I could use more of the cream than the milk), or evaporated milk? I don’t have cream. Thanks!