Curried Carrot Soup with Ginger and Coconut Milk
Serves 620 mins prep40 mins cook
Full of the flavor of earthy sweet carrots, spiced curry powder, creamy coconut, and a zip of ginger, this soup satisfies on a cool fall or spring evening. Omnivores can swap in chicken stock or bone broth for the veggie broth if they like. Lately I've been omitting the lime and cilantro and topping this soup with wilted, chopped spinach cooked in ghee. Or top with crispy chickpeas, Aleppo pepper, a swirl of yogurt, and a drizzle of good olive oil.
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What you need
Instructions
0 Heat the oil in a large soup pot or dutch oven set over medium heat. Add the onions, ginger, curry powder, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes. Add the garlic and cook for 1 minute until fragrant. 1 Add the carrots, salt, and stock. Bring to a boil over high heat, then reduce the heat to medium and simmer, partially covered, until the vegetables are very tender, 25-30 minutes. Remove from the heat and add most of the coconut milk, reserving 1/4 cup for garnish. 2 Cool the soup slightly, then puree smooth with an immersion blender (or in batches in a blender or food processor). Add more salt if needed. 3 Heat the soup gently, stirring, until it is steaming but not bubbling so as not to curdle the coconut milk. Serve bowls with your toppings of choice. 4 The soup keeps well, refrigerated, for up to 4 days.View original recipe