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Red Curry Soup with Tomatoes and Carrots

Red Curry Soup

Is still a little cold and soup still in season, thankfully!

This creamy soup gets kicked up a notch with red curry paste and canned coconut milk, which gives it Thai-inspired flavor. The red curry paste, you can find in the Asian food aisle.  Carrots and tomatoes are full of antioxidants and have a lot of vitamins and minerals which are beneficial for your health.

Servings:  6


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons red curry paste
  • 1/2 teaspoon turmeric
  • 4 cups roughly chopped carrots, unpeeled (from about 8 medium carrots)
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 14-ounce can coconut milk
  • Cooked quinoa
  • 1 avocado, peeled, and thinly sliced
  • Toasted pumpkin seeds
  • Chopped fresh cilantro


  1. Heat olive oil in a large pot on medium high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Stir in curry paste and turmeric and cook until fragrant, about 1 minute. Stir in carrots and tomatoes, scraping up any browned bits at the bottom of the pan. Pour in broth, bring to a boil, cover and simmer for 15-20 minutes until the carrots are tender.
  2. Carefully transfer the soup to a blender and puree, or use an immersion blender to puree the soup in the pot. Stir in coconut milk and season with salt and black pepper to taste.
  3. Divide soup between bowls. Top with a scoop of quinoa, and garnish with diced avocado, pumpkin seeds and cilantro.