Red Curry Soup with Tomatoes and Carrots
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.
- 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
- 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.
- 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.
- Divide soup between bowls. Top with a scoop of quinoa, and garnish with diced avocado, pumpkin seeds and cilantro.