I’m sweating as I shuttle food styling materials from kitchen to photo studio (AKA The backyard shed). “Soup Weather” in Southern California has morphed into sun-drenched 72 degree days. So much for those hearty soups I’ve been stirring up the past two weeks. This weather requires lighter fare for these temperate days. This mouthwatering Thai carrot soup laced with creamy coconut milk and piquant red curry is just what the Channel 7 weatherman ordered.
Thai Carrot Soup
- 1 lb. carrots, sliced into coins
- 1 onion, sliced
- 3 cups chicken broth
- 4 Tablespoons Thai red curry paste
- 1 Tablespoon brown sugar
- 1 Tablespoon fish sauce
- 1 14 oz. can coconut milk
- ⅓ cup chopped cilantro
- Salt and white pepper, to taste
- sliced green onions, cilantro sprigs, or sriracha (optional, for garnish)
- In a soup pot or Dutch oven, sauté carrots and onions in oil until onions have softened. Add broth, red curry paste, brown sugar and fish sauce. Bring to a boil, reduce heat, cover and simmer for 20 minutes until carrots are fully cooked.
- Remove from heat, add coconut milk and cilantro. Using a blender, blend soup in batches until smooth. Return to pot; season to taste with salt and white pepper. Garnish bowls with green onions, cilantro sprigs or sriracha.