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Spicy Lovers? This recipe is for you. Re-create our Red Curry tangy & creamy soup in an instant. 

Ingredients (serves 4)

  • Vegetable oil
  • 1 yellow onions, roughly chopped
  • 3 cloves garlic, very roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 1/2  butternut squash, peeled, seeded and cubed.
  • 3 large carrots, sliced
  • 2 packets of the Hart & Soul Chicken broth
  • 1 Cup of water
  • 1 packet of the Hart & Soul Thai red curry recipe base
  • 1 can (400ml) of coconut milk

Optional garnishes

  • Green Onions
  • Peanuts or other preferred nuts, roughly chopped
  • Coriander


• Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened.
• Add the Butternut Squash, carrots, Chicken Broth, Red Curry recipe base. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, (15-20 minutes)
• Using a hand-held immersion blender, purée the soup until silky smooth.
• Stir in the coconut milk and bring to a simmer.
• Ladle the soup into bowls and top with preferred garnishes (you’re the Chef)
• Enjoy!