Bowl of Carrot Yogurt Curry Soup
(click to enlarge)

Carrot Coconut Curry Soup


North America
Makes:
Effort:
Sched:
DoAhead:  		 3-1/4 cups
**
35 min
Best		 A cold soup for hot days, light and refreshing. It's quick to make and can be made well ahead and refrigerated until needed.




1
1
1
14
1/2
2
1/2
3/4
1/4
-------
ar

#
oz
oz
T
T
T
t
t
---

Lemon Grass (1)
Carrots
Shallot
Coconut Milk (2)
Red Curry Paste (3)  
Olive Oil ExtV
Sherry Vinegar (4)
Salt
Pepper
-- Garnish
Note-5 		MAKE   -   (35 min + chilling time)
  1. Peel off tough outer leaves of LEMON GRASS and cut off the hard root end. Smash the bottom 5 inches well with the flat side of your kitchen mallet, then slice crosswise as thin as you can. If available, pound in a big stone mortar to soften.
  2. Peel CARROTS and chop fairly small - cuts down processing time.
  3. Slice SHALLOT thin.
  4. Shake up COCONUT MILK real well. Reserve 1/4 cup for Garnish.
  5. Place All Items in your Blender, Processor, or Mixie. Run until very smooth.
  6. Chill in the fridge for a few hours to a day or so in a sealed container.
  7. Serve chilled in bowls, garnished as desired.
NOTES:

  1. Lemon Grass:

      This should be a nice plump stalk. Lemon Grass can be found in markets serving a significant Southeast Asian community. As a substitute I suggest zest of a lime and a lemon.

  2. Coconut Milk:

      Unsweetened. Coconut milk from Thailand is excellent, some others are disappointing. Aroy-D is an excelent brand. A good quality Coconut Milk will have lots of heavy cream at the top. Check the recipe - you need to avoid shaking the can before opening if it calls for scooping out the cream, otherwise, shake well.

  3. Red Curry Paste:

      This is the second most popular Curry Paste in Thailand and is available commercially in North America. It can be better made by our recipe Red Curry Paste. Beware of "Red Curry Sauce", which is unsuitable for this recipe, or practically any other. If you don't have the paste, the same amount of finely chopped Ginger Root is suggested.

  4. Sherry Vinegar:

      This vinegar is 8%, so if using a 5% vinegar use a touch more than 3 Tablespoons.

  5. Garnish:

      The primary garnish is a splash of Coconut Milk. Second is a drizzle of Olive Oil. Beyond that, Herb of choice, Pepitas, Hemp Seeds, etc. It's up to you.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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