Description
This dish is both hearty and healthy - perfect on rainy Fall nights that not all of us want to realize are approaching. The spiciness and ginger heals those sore throats in no time. Cold ginger coconut milk poured over this hot spicy soup makes a great balance to the dish.
Ingredients
Scale
Curry Coconut Carrot Soup
- 2 tbsp coconut oil
- 2 onions, medium, chopped
- 6 cups chopped carrots, about 8-9 medium carrots
- 4 cups vegetable broth, 950ml. Or stock.
- 10 oz full fat coconut milk, 290ml. Reserve the rest of the can for ginger cream
- 3 tbsp fresh ginger, chopped
- 4 cloves garlic, chopped
- 1 1/2 tbsp curry powder
- 1/2 green chili, chopped, optional
- 2 tbsp parsley, fresh, chopped
- salt & pepper, to taste
Ginger Coconut Milk
- 4 oz coconut milk, 120 ml-ish.
- 2 tsp fresh ginger, finely chopped
- 1 tsp lemon juice
- 1 tbsp parsley, finely chopped
Instructions
- No need to be exact when chopping the ingredients because we will blend the ingredients together. I like to keep a few chunks just to keep the soup a little more interesting, but you can blend it all for a completely smooth soup too.
- Heat coconut oil or vegetable oil in a large soup pot over medium heat, and add in chopped onions. Sauté the onions on medium heat for 7-10 minutes, or until translucent. Add chopped carrots and cook for another 7 minutes. Stir occasionally.
- Pour in the coconut milk and vegetable stock. Add the other ingredients too: garlic, ginger, curry powder, green chilli. Do not add salt, pepper and parsley yet.
- Bring it up to a boil, cover with a lid and then reduce to a simmer until the carrots are softened, about 15-18 minutes.
- When the carrots are soft, blend the mixture in batches until to desired smoothness. As I mentioned above, I prefer a few chunks of vegetables in my soup, so I stop a little before completely smooth. Season with salt and pepper and fresh parsley.
- Divide among soup bowl and pour over ginger coconut cream and more fresh parsley.
Notes
Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for quick dinners anytime!
Adapted from The Kitchn.
- Prep Time: 5 minutes
- Inactive Time: 0 hours
- Cook Time: 30 minutes
- Cuisine: Asian
Nutrition
- Serving Size: 1 grams
- Calories: 296
- Sugar: 10
- Sodium: 599
- Fat: 21.7
- Saturated Fat: 18.3
- Unsaturated Fat: 0
- Carbohydrates: 22.5
- Fiber: 6
- Protein: 6.8
- Cholesterol: 0