Curried Carrot Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon canola oil
- 2 teaspoons curry powder
- 1 medium garlic clove, smashed
- 1⁄2 inch ginger, peeled and smashed
- 1⁄2 medium onion, coarsely chopped
- 1 lb carrot, peeled and sliced into 1/4-inch-thick rounds
- 1 medium bay leaf
- 2 1⁄2 cups low sodium vegetable broth
- 1⁄2 cup coconut milk
- unsweetened flaked coconut, toasted, for garnish (optional)
directions
- Heat oil in a medium saucepan over medium heat. Add the curry powder and garlic, and toast until fragrant, about 30 seconds.
- Add ginger, onion, carrots, bay leaf, and broth. Increase heat to medium-high and bring mixture to a boil, then reduce to medium-low and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
- Puree until smooth. Stir in coconut milk and adjust seasoning. Garnish with a few flakes of toasted coconut.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.