Servings: 6 servings
Equipment
- immersion blender OR stand blender
Ingredients
- 2 tbsp butter
- 1 small yellow onion rough chopped
- 4 oz red curry paste* (one small jar)
- 1 lb carrots peeped and sliced thin
- 1 large sweet potato peeled and medium dice
- 1 tsp red pepper flakes
- 1 tsp salt
- 3 cloves garlic rough chopped
- 4.5 cups stock chicken or veggie
- 13.5 oz full fat coconut milk (one can) reserving 1-2tbsp for garnish
- salt and pepper to taste
- cilantro for garnish
- olive oil for garnish
Instructions
- In a medium stock pot melt the butter over medium high heat.
- Add yellow onion and saute until translucent, 3-4 minutes.
- Add curry and stir to combine. Let curry and onions cook 3-4 minutes, stirring occasionally to prevent burning.
- Add carrots, sweet potatoes, red pepper flakes, salt and garlic. Stir to combine. Let cook an additional 3-4 minutes, stirring frequently until garlic is fragrant.
- Add stock and turn heat down to medium low. Allow all ingredients to simmer for 30 minutes.
- Turn heat off and blend with an immersion blender. (If you don't have an immersion blender puree it in a stand blender in two batches and then return pureed contents to the stock pot.)
- Add the coconut milk and whisk to combine.
- Adjust salt and pepper to taste.
- When ready to serve, ladle soup into bowls and garnish with a drizzle of the reserved coconut milk, fresh cilantro leaves and a drizzle of olive oil.
Notes
Be careful if you are blending this soup in a stand blender. Too much hot liquid in a blender can cause the top to fly off and spray hot contents everywhere. Work in batches when blending and use a kitchen rag to hold the blender top securely in place.
*The spice level in curry paste can vary significantly depending on the brand you are using. I like this soup to be on the spicy side so if the curry paste i'm using doesn't have a kick of heat I will add 1 tsp crushed red pepper before blending. Add more or less to your desired spice level.
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