Carrot, Coconut Milk and Red Curry Soup recipe | PCC Community Markets
Hearty carrot curry soup with coconut milk, lime, and spicy kick; blended for creaminess and served with garnish.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 1/2 cups chicken or vegetable broth
- 7 to 8 carrots, scrubbed and sliced
- 1/2 teaspoon red curry paste
- 1/4 cup sweet chili sauce
- 1/4 cup tamari
- Freshly ground black pepper
- 1 cup canned coconut milk
- 1/4 cup chopped cilantro
- Squeeze of fresh lime juice
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