If you’re looking for a staple soup — something tasty but simple and vegetarian but filling — look no farther. This vegetarian coconut carrot curry soup is the answer. And, it will be ready in just 45 minutes!
The key to this recipe is to taste for seasoning. If you’re sensitive to spiciness, you might want to start with just 1 tablespoon of the red curry paste. Or, you might use more of the coconut milk to cut back the spice and add more creaminess. If you prefer your soups less creamy and more acidic, you could add more fresh lime juice. The secret is to start with a little of each seasoning, taste, and then add more if needed. The great thing is, almost all of this tasting and seasoning can happen right at the end, and then you’re ready to serve.