 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 tablespoon(s) olive oil |
1 cup(s) diced onion |
1 garlic clove minced |
1/2 cup(s) carrot thinly sliced |
1/2 cup(s) celery thinly sliced |
28 ounce(s) can fire roasted tomato |
1 tablespoon(s) thai red curry paste |
1/2 teaspoon(s) ground cumin |
2 cup(s) chicken stock |
14 ounce(s) can light coconut milk |
Directions:
1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).
2. Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.
3. Add the tomatoes and bring to a boil.
4. Add curry paste, cumin, and chicken stock. Cover partially and reduce heat to medium-low.
5. Simmer, stirring occasionally, for about 20 minutes.
6. Add coconut milk and use an immersion blender to puree until smooth.
7. Salt and pepper to taste.
|
|