Red Curry Carrot Soup with Raita and Smoked Paprika Oil

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I am in love with this soup. I can’t recall ever tasting a better soup than this. It’s such a complex layer of flavors. You have a Thai style carrot soup base, you have an Indian raita, and then a more Moroccan style smoked paprika oil. Talk about fusion! It may sound completely different, but the flavors come together to create this amazing soup. As I ate it, my mind raced thinking I wanted to make this soup for everyone. You might think it’s weird to read the ingredients list, but you should seriously give it a try. I promise this is awesome!

White bowl full of red curry carrot soup with a slice of bread.

raw material

Smoked Paprika Oil

  • 1 chili roughly chopped
  • 1 cup olive oil
  • 2 tablespoon smoked paprika

Red Curry Carrot Soup

  • 8 radish peeled and chopped
  • 2 shallots slice
  • 1 onion diced
  • 8 clove garlic slice
  • 2 teaspoon Thai Red Curry Paste
  • 4 tablespoon butter
  • 1 cup heavy cream
  • 6 cup vegetable soup
  • 1/2 teaspoon Salt

Retta

  • 1 cucumber peeled and cut into small cubes
  • 1 cup greek yogurt
  • 4 Mint leaf Chopped
  • 2 tablespoon coriander Chopped
  • 1 lemon zest
  • salt and pepper to try

instruct

  • In a small saucepan, combine paprika and olive oil. Reduce heat to a simmer and continue to simmer for about 5 minutes. Add paprika and continue to simmer for about 5 minutes. Remove from heat and set aside while you make the rest of the soup. Strain before serving.

  • In a large saucepan, melt butter over medium heat. Add shallots and onions and sauté for about 5 minutes. Season with a pinch of salt. Add the garlic and Thai curry paste and fry for another minute or two to let the flavors release.

  • Add carrots and vegetable stock and bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.

  • While the soup is simmering, combine all the raita ingredients in a bowl to make the raita. Season with salt and pepper.

  • Puree the soup using a hand blender, or puree in batches in a food processor or blender. When the soup is pureed, heavy cream is added. Taste and add salt if necessary. Warm the soup and serve immediately.

  • Ladle soup into bowls to serve. Put a spoonful of raita in the center and drizzle with a ring of chili oil.

notes

Recipe adapted from Top Chef Season 5 Episode 9: Chef Jamie Lauren in Restaurant Wars