Cream of carrot soup with red curry and parsley pesto
Creamy carrot soup with a hint of exotic flavors is a unique offering for lovers of intense flavors. Kanokwan red curry paste plays the starring role in this soup, giving it a distinctive, spicy character. The addition of Kara coconut milk provides a creamy consistency and a delicate, subtropical flavor that perfectly complements the aromatic parsley pesto. The freshness of House of Asia lime juice adds a refreshing finish, creating a soup perfect for any season.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
30 min
Difficulty level
EASY
INGREDIENTS
- 70 gr Kanokwan Red Curry Paste
- 600 ml Kara coconut milk 16-19%
- 3-4 tablespoons House of Asia Fish Sauce
- 3-4 teaspoons Garlic, ginger and chili pastes
- 1 spoon House of Asia Lime Juice
- 1 liter of broth
- 1 kg of carrots cut into slices
- 3 tablespoons of butter
- 2 medium onions
- 2 tablespoons of butter
Parsley pesto:
- 1 teaspoon House of Asia Garlic Pastes or 2 cloves of garlic
- 1/2 teaspoon House of Asia Chili Pastes
- 2 tablespoons House of Asia Lime Juice
- 50 g parsley
- 1 teaspoon of peanuts
- 4-5 tablespoons of olive oil
- salt to taste
A METHOD OF PREPARING
- In a pot, sauté carrots, onions, garlic paste, chili peppers, and red curry paste in butter. Pour in the broth and cook until the vegetables are tender, adding the coconut milk towards the end. Blend the soup until smooth (add more broth if it's too thick). Season to taste with lime juice and fish sauce.
- Blend all the ingredients for the pesto together.
- Serve the finished soup with parsley pesto.
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