Roasted Carrot Red Curry Soup
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 small red onions, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 inch ginger, peeled and roughly chopped
- 1-2 teaspoons Thai red curry paste
- 2 cups chicken or veggie stock
- One 15-ounce can coconut milk ( full fat)
- 1/2 lime
- Cilantro (optional)
- Toasted coconut flakes (optional)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (1 pound)
- Cilantro (1)
- Coconut flakes, Toasted (1)
- Ginger (1 inch)
- Lime (1/2)
- Red onions, small (2)
- Canned Goods
Chicken or veggie stock (2 cups)- Coconut milk, full fat (1 15-ounce can)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt (1/2 teaspoon)
- Sugar (1 teaspoon)
- Pasta & Grains
- Thai red curry paste (1 teaspoons)
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Recipe Stats
Published January 4, 2012 (1 year ago).
36 people saved this recipe.
