Curried Carrot Soup
This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.
Curried Carrot Soup
Type
Soup
Ingredients
- 1 tablespoon canola oil
- 2 teaspoons curry powder
- 1 medium clove garlic, smashed
- 1 (1/2-inch) piece ginger, peeled and smashed
- 1/2 medium onion, coarsely chopped
- 1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
- 1 medium bay leaf
- 2 1/2 cups vegetable broth
- 1/2 cup canned coconut milk or cream
Instructions
- Toasted unsweetened coconut flakes or pumpkin seeds, for garnish (optional)
- Heat oil in a medium saucepan over medium heat. When oil shimmers, add curry powder and garlic, and cook until fragrant, about 30 seconds.
- Add ginger, onion, carrots, bay leaf, and broth, increase heat to medium high, and bring mixture to a boil.
- Reduce heat to medium low, and simmer until carrots are soft when pierced with a fork, about 20 minutes.
- Discard bay leaf.
- Working in batches, process soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
- Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning as needed.
- Garnish with a few flakes of toasted coconut, if using.
Notes
This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water. Either way, let the soup sit for at least ½ an hour before serving to allow the flavours to come together.