easy savory/ Savory/ Soup

Curried Carrot Soup

December 17, 2015

A spicy, creamy soup that gets its delicious flavor from a blend of carrots, curry, and coconut milk.

curry, carrot and coconut milk soup

Winter has officially arrived, and has brought my soup cravings with it. A healthy soup is a perfect comfort to me on chilly nights like tonight, but since I’m a hungry lady, instead of going with my initial idea of making a carrot ginger soup, I ended up adding some curry and coconut milk (and I think you should thank me for it).

The combination of flavors in this soup is amazing. Curry and coconut milk is classic, but the addition of carrots helps to make this great thing even better. They add a nice bit of sweetness while the curry adds heat, and the coconut milk gives a fantastically creamy texture. It’s all so wonderful together.

Fresh ginger adds a lot of flavor, too, but the soup would still be good without it.

If you like your food a little more or a little less spicy, you can adjust the amount of curry. Moreover, although I like using curry paste, you can use curry powder if you prefer. Start with less curry, and add more until you’re satisfied.

Curried Coconut Carrot Soup
Yields: 5-6 servings
 
A spicy, creamy soup that gets its delicious flavor from a blend of carrots, curry, and coconut milk.
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ tablespoon minced fresh ginger
  • 1 stalk celery, chopped
  • 700 g/1.5 pounds carrots, peeled and chopped
  • 2-3 tablespoons yellow curry paste (or 2-3 teaspoons ground yellow curry powder)
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed chili flakes
  • 4 cups vegetable (or chicken) stock
  • 1 can (14 oz/400 ml) coconut milk
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground pepper, to taste
Instructions
  1. Heat olive oil in a large pot over medium-high heat. Add onion, garlic, ginger, celery, and carrots and sauté for 10 minutes or until vegetables begin to soften.
  2. Add curry, cumin, chili flakes, and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 30 minutes, until carrots are tender. Add coconut milk, cilantro, salt, and pepper and heat through.
  3. Using a hand blender, puree the soup in the pot until smooth.
  4. Reheat soup before serving. Ladle into bowls and serve hot.

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