Thai Curry Carrot Soup
This soup recipe is vegan and quite popular at the Pacific School of Religion, according to Chef and Manager Andy Maxon. “It’s one of the few soups we make that runs out every time we make it,” he says. “The reason we use yellow curry paste is that it’s the only vegan one. The red and green pastes both have shrimp.” Maxon suggests adding a dollop of coconut milk and basil leaf for garnish.
2 cups coconut milk
1 tbsp. olive oil
2 tbsp. yellow curry paste
1 tbsp. chopped garlic
1 tbsp. grated ginger
1 cup water
2 cups veggie “chicken” stock or mirepoix base
4 cups sliced carrots
Salt and pepper to taste
- Skim 2 tablespoons of cream from coconut milk and put in medium stock pot. Add olive oil and set heat to medium. When mixture starts to sizzle, add curry paste, garlic and ginger. Sauté for about 1 minute.
- Add water, veggie stock and carrots. Cook until carrots are tender. If you have hand blender, blend carrots until smooth or purée in food processor.
- Return carrot purée to pot and add coconut milk. Continue cooking over medium-low heat, stirring occasionally, until mixture is hot and smooth. Season to taste with salt and pepper.