My husband and I love love love this recipe. I got it from my Mother-in-law in Australia.  It’s super easy to make and pretty economical.  I always double the recipe so I have lots of leftovers in the freezer.

Ingredients

• 2 lbs carrots
• 1 box  (32 oz) vegetable broth
• green or red curry (to taste)
• 1 clove garlic
• 1 can coconut milk

Note:  I also add about 1/2 onion though it’s not in the original recipe.  My MIL made it that way once and I think it tastes better with onion and red curry.  Though, green curry is spicier.

Directions

Slice carrots.  Bring stock to boil.  Add carrots, curry paste and garlic (and onion).  Simmer 45 minutes or until soft.

Add coconut milk.

Blend to a soup.  I use a stick/hand blender to blend it.  Easy Peasy.

Serve with salad and/or bread or just by itself.  It’s a very filling soup.

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03/18/2009 | Recipes.

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