Red Curry Carrot Soup

From: Wobin

On Oct 2, 2009

I forgot to use the basil but did remember the cilantro. This was super tasty. I had one guest who didnt like it because the ginger was overwhelming. I am now thinking that by slices you meant like two little circles of ginger and i did a whole arm so it makes sense why it was strong in mine. I served it with Chicken Lo Mein and it tasted good. Not sure if those two recipes are the best paring but i enjoyed eating them both around the same time. Thanks!

From: Carianne

On Feb 1, 2009

Very good! I doubled the recipe and made the following changes: pureed the whole batch; left ginger slices in the soup; heavier handed on the coconut milk and red curry paste; omitted water; used 1/2 chicken broth and 1/2 Trader Joe's soy ginger broth. Thanks! This will be a great take to work lunch this week!

From: echo echo

On Jul 5, 2005

Finally, an occasion to open the red curry paste I've had sitting on the shelf. It was worth it. Since I already knew I love the flavor combination of coconut milk, curry & ginger, I was pretty sure it wouldn't disappoint, and it was indeed great. I cooked an extra carrot's worth of carrot slices & added those to the already pureed soup along with some leftover chicken. Unfortunately, I wasn't able to get my hands on fresh cilantro and had to rely on dried; as a result the cilantro had almost no impact on the flavor. Hopefully, I can rectify that the next time I make this.

From: Food Snob in Israel

On Aug 26, 2007

yum yum yum. doubled the onion...sauteed it first. Put in a pinch of cilantro and basil while cooking. Added a sweet potato. Substituted sweet paprika and masala curry for red curry paste. No need for matchsticks...blend it all. 4 stars only because of the changes...without the additions it is 4 star...with it is a 5!