Curry Coconut Carrot Soup

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28 likes 26 klips

A fragrant and flavorful soup for chilly spring days.

aaGzW1vjyN Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

45 min

PT45M
Wait Time

--

PT0S PT1H
Curry Coconut Carrot Soup

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

In a medium skillet, heat vegetable oil over medium high heat. Add curry powder, garlic, ginger, white pepper & onions.


Step 2

Cook mixture until fragrant, about 2 minutes. Remove from heat. Set aside to let it cool slightly, about 5 minutes.


Step 3

Transfer skillet mixture, carrots, and a cup of broth into the blender.

Transfer skillet mixture, carrots, and a cup of broth into the blender.

Step 4

Purée until creamy -- it should be slightly mealy from the carrots. Strain soupy mix into a medium saucepan by using a fine mesh sieve.

Purée until creamy -- it should be slightly mealy from the carrots. Strain soupy mix into a medium saucepan by using a fine mesh sieve.

Step 5

Heat the saucepan (with the strained soup mixture) over medium high heat, about 5 minutes.


Step 6

Stir in remaining broth & coconut milk. Bring pan to a boil & then reduce temperature down to a medium. Let it simmer for 20 minutes.

Stir in remaining broth & coconut milk. Bring pan to a boil & then reduce temperature down to a medium. Let it simmer for 20 minutes.

Step 7

Serve hot.

Serve hot.

Step 8

Extra credit: garnish with fresh green onions, chives or chopped cilantro.

Extra credit: garnish with fresh green onions, chives or chopped cilantro.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Curry Coconut Carrot Soup

Curry Coconut Carrot Soup

By anniew

A fragrant and flavorful soup for chilly spring days.

Prep Time

15 min

Cook Time

45 min

Wait Time

--

Ingredients

Serves 4

Instructions

In a medium skillet, heat vegetable oil over medium high heat. Add curry powder, garlic, ginger, white pepper & onions.

Step 1

In a medium skillet, heat vegetable oil over medium high heat. Add curry powder, garlic, ginger, white pepper & onions.

Cook mixture until fragrant, about 2 minutes. Remove from heat. Set aside to let it cool slightly, about 5 minutes.

Step 2

Cook mixture until fragrant, about 2 minutes. Remove from heat. Set aside to let it cool slightly, about 5 minutes.

Transfer skillet mixture, carrots, and a cup of broth into the blender.

Step 3

Transfer skillet mixture, carrots, and a cup of broth into the blender.

Purée until creamy -- it should be slightly mealy from the carrots. Strain soupy mix into a medium saucepan by using a fine mesh sieve.

Step 4

Purée until creamy -- it should be slightly mealy from the carrots. Strain soupy mix into a medium saucepan by using a fine mesh sieve.

Heat the saucepan (with the strained soup mixture) over medium high heat, about 5 minutes.

Step 5

Heat the saucepan (with the strained soup mixture) over medium high heat, about 5 minutes.

Stir in remaining broth & coconut milk. Bring pan to a boil & then reduce temperature down to a medium. Let it simmer for 20 minutes.

Step 6

Stir in remaining broth & coconut milk. Bring pan to a boil & then reduce temperature down to a medium. Let it simmer for 20 minutes.

Serve hot.

Step 7

Serve hot.

Extra credit: garnish with fresh green onions, chives or chopped cilantro.

Step 8

Extra credit: garnish with fresh green onions, chives or chopped cilantro.

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