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Carrot Coconut Red Curry Soup

By Joy the Baker
  • 55 minutes
  • Serves

INGREDIENTS

4 cups

Carrots

2 cloves

Garlic

1 tbsp

Ginger

1

Onion, diced (about 3/4 cup), medium

1 cup

Coconut milk, light

2 tbsp

Thai red curry paste

3 1/2 cups

Vegetable broth

1

Salt and pepper

2 tbsp

Olive oil

1 tsp

Cumin, ground

1

Cumin seeds