Red Coconut Curry Roasted Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Carrots, raw, 16 large (7-1/4" to 8-1/2" long) *Potato, raw, 4 large (3" to 4-1/4" dia.) sweet potato - 1 largeOnions, raw, 2 large or 4 shallots*Chicken Broth - Low Sodium, 12 cup Olive Oil, .25 cup Salt, .5 tbsp Pepper, red or cayenne, 1 tbsp *A Taste of Thai - Red Curry Paste, 4 tsp Coconut milk - 1 can
Peel veg, chop to about 1" cubes and mix in large roasting pan with oil and spices (I also like to add some curry powder to the veggies before roasting). Roast at 450F for at least an hour (I find at least 2 hrs - you want the veggies VERY soft for pureeing to smooth).
Blend one cup at a time with 1-2 cups broth and transfer to soup pot. Once all veggies are pureed well, add creamed coconut, red curry paste and hot pepper flakes to taste. Add water as needed to reach desired consistency.
Absolutely delicious, low cal and low fat.
Makes 20 one cup servings.
Blend one cup at a time with 1-2 cups broth and transfer to soup pot. Once all veggies are pureed well, add creamed coconut, red curry paste and hot pepper flakes to taste. Add water as needed to reach desired consistency.
Absolutely delicious, low cal and low fat.
Makes 20 one cup servings.
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 314.1 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.9 g
- Protein: 3.9 g
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