Best 2 Red Curry Carrot Soup Recipes

Are you looking for a flavorful and comforting soup to warm up your body and soul? Red curry carrot soup is a must-try! This Thai-inspired dish combines the vibrant flavors of red curry paste and sweet carrots to create a rich and creamy soup that will satisfy your taste buds. With its smooth texture, delicate balance of spices, and the crunchy touch of vegetables, this soup is perfect for a cozy meal or a quick lunch. Get ready to embark on a culinary journey and discover the best recipe for red curry carrot soup that will become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

RED CURRY CARROT SOUP

Red Curry Carrot Soup image

With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. -Dilnaz Heckman, Buckley, Washington

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

5 packages (3 ounces each) ramen noodles
3 garlic cloves, minced
2 tablespoons peanut oil
1 can (13.66 ounces) coconut milk, divided
2 tablespoons red curry paste
1-1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
32 frozen fully cooked homestyle meatballs (1/2 ounce each)
4 cups chicken broth
1 medium zucchini, finely chopped
1 medium carrot, halved and sliced
1/4 cup shredded cabbage
2 teaspoons fish sauce or soy sauce
Optional garnishes: Bean sprouts, chow mein noodles, chopped fresh basil, green onions and microgreens

Steps:

Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.

Nutrition Facts : Calories 438 calories, Fat 21g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 1059mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

RED CURRY CARROT SOUP

RED CURRY CARROT SOUP image

Categories Soup/Stew Vegetable Simmer

Yield 8 servings

Number Of Ingredients 14

Ingredients

5 packages (3 ounces each) ramen noodles
3 garlic cloves, minced
2 tablespoons peanut oil
1 can (14 ounces) coconut milk, divided
2 tablespoons red curry paste
1-1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
32 frozen fully cooked homestyle meatballs (1/2 ounce each)
4 cups chicken broth
1 medium zucchini, finely chopped
1 medium carrot, halved and sliced
1/4 cup shredded cabbage
2 teaspoons fish or soy sauce
Optional garnishes: bean sprouts, chow mein noodles, chopped fresh basil and green onions

Steps:

Cook noodles according to package directions (discard seasoning packets or save for another use). Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir for 5 minutes or until oil separates from coconut milk mixture. Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until carrot is tender and meatballs are heated through. Drain noodles; stir into soup. Garnish with bean sprouts, chow mein noodles, basil and onions if desired. Yield: 8 servings (2-1/2 quarts). Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream. Nutrition Facts: 1-1/4 cups (calculated without optional garnishes) equals 572 calories, 38 g fat (22 g saturated fat), 26 mg cholesterol, 1,204 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein. Pewp 10 min Cook 15 min

Tips:

Choose the right carrots. Look for fresh, firm carrots with a deep orange color. Avoid carrots that are limp or have brown spots.
Peel and chop the carrots evenly. This will help them cook evenly.
Use a good quality red curry paste. This is the key ingredient that will give your soup its flavor. Look for a paste that is made with fresh, aromatic ingredients.
Don't be afraid to adjust the amount of red curry paste to your taste. If you like spicy food, add more paste. If you prefer a milder soup, use less paste.
Use coconut milk to add a rich, creamy flavor to the soup. You can use either canned or fresh coconut milk.
Add vegetables to the soup to make it more nutritious and filling. Some good options include bell peppers, snap peas, and broccoli.
Serve the soup with rice or noodles. This will help to soak up the delicious broth.

Conclusion:

Red curry carrot soup is a delicious, easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover carrots. With its vibrant color and浓郁风味, this soup is sure to be a hit with everyone who tries it.

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