We almost always get carrots in our vege box and, while we do eat them, we also tend to accumulate them. So I’m always after a good recipe to use them up! I’ve made other carrot soups in the past, but for whatever reason I have not been that taken with them. However, this is a great soup, warming and filling, and a great way to use up excess carrots (plus sweet potato and pumpkin if that what you have). It’s largely based on this taste recipe: http://www.taste.com.au/recipes/5686/spiced+carrot+soup+with+coconut+cream. However I add some thai red curry paste as well as the other spice, and stir the coconut cream in at the end (and don’t bother with the dairy cream either). I’ve made this several times, each varying the amount of carrot, sweet potato and pumpkin in it, depending on what I had to hand. There is a recipe of sort below, but to be honest I don’t really measure stuff (even less so than normal!), I just pop it in to taste ( particularly the chili, sugar, lime and fish sauce)
2 medium onions, chopped
heaped teaspsoon of thai red curry paste
1-2 tsp of ginger (the more the better!)
small red chili, chopped, or 1/2-1 tsp chili powder
8-10 carrots (or fewer carrots plus pumpkin or sweet potato)
3-4 cups of chicken or vegetable stock (enough to cover the veges)
1 tbsp brown sugar or palm sugar
1-2 tbsp fish sauce
2-3 tbsp lime juice
1 tin of coconut cream.
Saute the onion, curry paste, ginger and chili in your oil of choice until softened. Chop the carrots (and other veges) into 1-2 cm cubes and add to the sauteed onion. Stir for ~5 minutes and then add the stock. Bring to the boil and then simmer for ~c30 minutes, or until the veges are soft. Take off the heat, then puree until smooth (a stick blender is good for this!). Stir in the coconut cream, sugar, lime juice and fish sauce, modifying these to taste.