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Red Curry Carrot Soup

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(154 people have added this recipe to their favorites.)

The spiciness of this Thai-inspired soup comes from red curry paste, a mixture of red chiles, herbs and spices.

wine recommendation

To contrast with the coconut milk, ginger and red curry paste in this soup, try an aromatic, fruity California white, such as the 1997 Trefethen Dry Riesling or the 1997 Pine Ridge Chenin Blanc.

Search for easy-to-find light, soft chenin blanc

Red Curry Carrot Soup

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(154 people have added this recipe to their favorites.)
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Red Curry Carrot Soup

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Red Curry Carrot Soup

I have to update my last review. I now add 1 cup dry sherry in place of 1 cup of the water. I puree the ginger in with the soup because I love ginger. I don't bother with the "matchstick" carrots, just cook them all. I garnish with a beautiful white drizzle of creme fraiche and then the cilantro and scallions. VERY easy and quick to make. You will get raves about this recipe.

Posted by: DWILLMARTH on January 8, 2009

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This soup was amazing.  I made it because I wanted to use up some carrots and it is now a favorite.

Posted by: DWILLMARTH on June 12, 2008

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Posted by: MARCUSJUDY on October 4, 2007

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