Ingredients
The following ingredients have 4 Servings
- 1 red pepper (roughly chopped)
- 1 cup olive oil
- 2 tablespoons smoked paprika
- 8 carrots (peeled and chopped)
- 2 shallots (sliced)
- 1 onion (diced)
- 8 cloves garlic (sliced)
- 2 teaspoons Thai red curry paste
- 4 tablespoons butter
- 1 cup heavy cream
- 6 cups vegetable stock
- 1/2 teaspoon salt
- 1 cucumber (peeled and cut into a small dice)
- 1 cup Greek yogurt
- 4 mint leaves (chopped)
- 2 tablespoons cilantro (chopped)
- zest of 1 lemon
- salt and pepper (to taste)
Instruction
- In a small saucepan, combine the red pepper and olive oil. Heat to a simmer and continue simmering for about 5 minutes. Add in the paprika and continue to simmer for about another 5 minutes. Remove from the heat and set aside while you make the rest of the soup. Strain before serving.
- In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 minutes. Season with a little salt. Add in the garlic and thai curry paste and saute for just another minute or two to allow the flavors to be released.
- Add in the carrots and vegetable stock and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
- While the soup is simmering, make the raita by combining all of the raita ingredients in a bowl. Season with salt and pepper to taste.
- Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.
- Serve by spooning soup into the bowl. Place a spoonful of raita in the center and drizzle a circle of paprika oil.
