top of page

Living the Praxis for Care 

Recipe for a Cold Night: Red Curry Carrot Soup




Hello everyone. This week's post, Recipe for Red Curry Carrot Soup, is a short one. I got a request from a childhood friend asking for the recipe.


I giggled to myself when I got it because I rarely use recipes when I'm cooking, especially if I'm cooking soup or stew. Typically, I just grab a bunch of vegetables and cut them up until it looks right, sauté them until they smell right, then simmer everything until it's tender.


To answer her request, I took my time and thought about exactly what I did when I made the soup. The good thing about soups and stews is that you don't have to be exact in order to get something tasty.


That said, I am posting the recipe on Facebook.


Take your time, enjoy it and let me know what you did to tweak it to your own taste.


Until next time


-Dr. Sheri


 

Red Curry Carrot Soup


3-4 medium sized carrots, sliced

½ medium sized onion, sliced

½ rib of celery, chopped

1 inch of fresh ginger, chopped

2-3 tbls cooking oil

2-2.5 c chicken broth1

1-2 tbls red curry paste, to taste

½ c coconut milk2

Cilantro, chopped for garnish


Heat the oil in a heavy pot.  Add the onion and sauté until lightly caramelized.  Add the celery and carrots sautéing until soft. Add the ginger, then cover with broth. Stir in the curry paste.  Cover with a lid and simmer until carrots are very soft, at least 1 hour.  


Put the soup in a blender when done blending until smooth.  Return the pot and add the coconut milk.  Simmer slowly for 15 minutes.  


Serve with cilantro.


Notes 


  1. This soup can be made vegetarian by using vegetable broth or water instead of chicken broth.


  1. I make my own coconut milk because canned coconut milk has a lot of preservative.  To make coconut milk, heat 1.5 c water in the microwave for 2 minutes.  Add 1 c dried coconut flakes.  Cover and let steep for at least 2 hours.  Put the coconut and water into a blender and blend until smooth.  Strain with a mesh strainer, pushing out the liquid with a spoon.  Coconut milk will stay fresh in the refrigerator for up to 4 days.



 

Dr. Sheri L. Yarbrough is an author, family caregiver, and founder of Praxis Senior Care-Giving Solutions, a consulting business that provides care-givers with practical and easily implemented strategies that can be tailored to meet their individual care needs.


View Dr. Yarbrough's weekly blog on all things caregiving from a caregiver's perspective.


Listen to Dr. Yarbrough's Podcast: Straight Talk for Giving-Care.

Commentaires


bottom of page