Tis’ the season for carb overload, at least in the Swoon Kitchen lately, and this vegan Carrot Curry Soup is the prefect remedy. Carrots create a sweet base that is layered with the flavors of spicy Thai red curry, silky coconut milk and fresh, aromatic ginger, lemongrass and lime leaves to create an incredibly warming and satisfying meal.
…Which also leaves room to guiltlessly sneak in a few sweet treats, like these Chewy Oatmeal Cookies.
Spicy Carrot Curry Soup
1 lb (about 4 cups) carrots, peeled and chopped
2 medium red bell peppers, seeded and diced
1 medium yellow onion, diced
2 Thai chilies, seeded and finely chopped
2 medium tomatoes, diced
1/2 tbsp fresh garlic, finely chopped
1 tsp fresh ginger, finely chopped
2 lemongrass stalks, finely chopped
2 tbsp olive oil
2 kaffir lime leaves (can be found dried in the international aisle.)
4 oz red curry paste
1-3/4 cups light, unsweetened coconut milk
2 cups vegetable stock
1 tbsp fresh cilantro, finely chopped
kosher salt and freshly-ground black pepper, to taste
1. Add the olive oil, bell pepper, and onion to a large pot over medium heat, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the carrots, tomatoes, garlic, and ginger to the pot. Season with salt and pepper. Cook for 5 minutes until the carrots just begin to soften, then add the vegetable stock and lime leaves. Bring the pot to a boil, then turn the heat down to low, and simmer until the carrots are fork-tender, about 10-15 minutes.
3. Add the curry paste, lemongrass, cilantro and coconut milk to the pot, and cook until heated through, about 2-3 minutes. Take the pot off of the heat, and using an immersion blender, blend the soup until smooth. Serve warm.