Curried Carrot Soup

"The secret here is coconut milk (good for the lactose-intolerant) plus a bay leaf and some smashed fresh ginger. From chow.com."
 
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Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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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

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.
 
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