Bertolli

Charlotte Soups Recipe List

Carpe Diem Restaurant

1535 Elizabeth Avenue, Charlotte, NC 28204
704-377-7976

THAI COCONUT CURRIED TOMATO SOUP WITH VANILLA CRÈME FRAICHE

2 Quarts

Ingredients

3 T Canola or Vegetable Oil
1 Large Spanish Onion, diced
1 T Minced Garlic
2 Bay Leaves
1 T Ground Coriander
1 oz Thai Red Curry Paste
2 lbs Diced Tomatoes in Juice
3 T Granulated Sugar
1 T Salt
1 12 oz can Unsweetened Coconut Milk
1 T Lime Juice

Ingredients for Instant Vanilla Crème Fraiche

1/4 c Sour Cream
1 T Buttermilk
1 t Lemon Juice
1/2 t Vanilla Extract

Method

  • Sauté onions and garlic in oil over medium-high heat until translucent and starting to caramelize.
  • Add bay leaves, coriander and red curry and sauté for 2 minutes until rich and fragrant.
  • Add remaining ingredients, bring to a boil, reduce heat and simmer for 15-20 minutes.
  • Remove bay leaves and puree smooth in blender or food processor (or to desired consistency).
  • Garnish soup with creme fraiche and fresh cilantro or chives.

    Method

  • Mix together

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