Red Curry Carrot Soup - 16g Carbs, 5g Fiber
From: Food & Wine VIA Cooking.com
The spiciness of this Thai-inspired soup comes from red curry paste, a mixture of red chiles, herbs and spices.
Active Time: 25 Min
Total Time: 50 Min
Serves 4
1 Tbsp canola oil
6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks
2 thin slices peeled fresh ginger
1 medium white onion, finely chopped
4 cups chicken stock or canned low-sodium broth
2 cups water
1/3 cup unsweetened coconut milk
3/4 tsp red curry paste (see Notes)
1 scallion, cut into matchsticks
1 Tbsp cilantro leaves
1 Tbsp finely chopped basil
Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes.
Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.
MAKE AHEAD: The soup can be refrigerated for up to 1 day.
NOTES: Red curry paste is available at Asian grocery stores.
Serves: 4
Nutrition per Serving: 172 Calories, 47% Cal. from Fat, 9g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 216mg Sodium, 16g Total Carbs, 5g Fiber, 8g Protein
Posted by: chefgloria1030@yahoo.com
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