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Red Curry Carrot Soup

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“Carrot soup, kicked up a notch. Recipe from Food & Wine, June 1999.”

Ingredients Nutrition


  1. Heat the oil in a large saucepan or stockpot.
  2. Add the sliced carrots (not the matchstick carrots) and ginger and sautee over medium-high heat, until the carrots are crisp-tender and lightly browned, about 6 to 7 minutes.
  3. Add the onion and cook until softened but not browned, about 2 minutes.
  4. Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
  5. Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
  6. Strain out the solids, reserving the liquid; discard the ginger.
  7. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
  8. Return the puree to the cooking liquid.
  9. This can also be done with a stick blender if you have one and will be much easier- just remove the ginger and puree in the pot.
  10. Add the carrot matchsticks and cook until tender, about 3 minutes.
  11. Season with salt and pepper, to taste.
  12. Serve hot, garnished with the scallion, cilantro and basil.
  13. For Vegetarian use Vegetable stock.

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