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Thai Curry Carrot Coconut Soup
Thai Curry Carrot Coconut Soup

Before you jump to Thai Curry Carrot Coconut Soup recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us have been taught to believe that comfort foods are not good and must be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods could be really healthy and good for you. Several foods really do raise your mood when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Your mood could actually be helped by green tea. You were simply expecting to read that here, weren’t you? Green tea is rich in a certain amino acid referred to as L-theanine. Research has found that this amino acid induces the production of brain waves. This helps raise your mental sharpness while relaxing the rest of your body. You already knew green tea could help you feel better. Now you know that green tea helps you to elevate your moods also!

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try these hints instead!

We hope you got insight from reading it, now let’s go back to thai curry carrot coconut soup recipe. You can cook thai curry carrot coconut soup using 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Thai Curry Carrot Coconut Soup:
  1. Take oil
  2. You need each Vidalia onion-small dice
  3. Use garlic- chopped fine
  4. Prepare ginger- chopped fine
  5. Prepare small carrots- small dice (chopping up small in a food processor works well)
  6. Use flour
  7. Get chicken stock
  8. Use coconut milk
  9. Prepare Thai Red Curry Paste (Warning some are spicier than others:)
  10. Provide brown sugar
  11. Take salt
  12. Take (this needs salt, sweet and spice so each varies to taste)
Instructions to make Thai Curry Carrot Coconut Soup:
  1. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent
  2. Add the, chopped garlic and ginger and cook for 5 minutes
  3. Add the carrots and dust with all the flour, stirring in for 1 minute.
  4. Add the chicken stock in pot and bring to a simmer for about 20 minutes. (Check to make sure the carrots are tender)
  5. When the carrots are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you.
  6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
  7. Adjust the seasoning with red curry paste, salt and brown sugar.
  8. Basil,cilantro, scallions or bacon bits are all tasty things to add as a garnish.

This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. This velvety, spicy soup is perfect for spring! This post is part of my ongoing partnership with Pacific Foods. This vegan Thai coconut curry soup is actually a combination of both because it's a little spicy, yet the coconut milk adds some sweetness and You could also add broccoli, snow peas, carrot, or your favorite veggies instead.

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