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Carrot Red Curry Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 68kcal

Ingredients

  • 2 tsp Extra-virgin olive oil
  • 2 tbsp Fresh ginger chopped
  • 2 cups Carrots peeled and sliced
  • 4 tbsp Scallions chopped, plus more for garnish
  • 2 tsp Lime juice
  • 2 tsp Thai red curry paste
  • 4 cups Chicken broth
  • 2 tsp Cornstarch
US Customary - Metric

Instructions

  • Heat the oil in a saucepan over medium heat. Sauté the ginger until aromatic, about 2 minutes.
  • Add the carrots, scallions, lime juice, red curry, and broth. Stir well, cover with a lid and bring to a simmer until the carrots are soft. Taste and add more lime juice or curry if needed.
  • Using a blender or immersion blender, purée the soup until smooth. Taste and season with salt and pepper.
  • ***If the soup is too thin dissolve the cornstarch in an equal amount of water. Bring the pureed soup to a simmer and slowly stir the cornstarch mixture in a little at a time until it thickens to your desired consistency. (use more cornstarch/water if needed to thicken).
  • Garnish with scallions.

Nutrition

Calories: 68kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 906mg | Potassium: 427mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11151IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg