Ginger & Curry Carrot Soup
Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane. This version spices things up with coconut milk and curry. Perfect way to use up your carrots stored this winter.
* 1 tablespoon canola oil
* 2 teaspoons curry powder
* 1 medium clove garlic, smashed
* 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 low-sodium vegetable or chicken broth
* 1/2 cup canned coconut milk
* Toasted unsweetened coconut flakes, for garnish (optional)
Double for 8 servings
1. Heat oil in a medium saucepan over medium heat. When oil shimmers, add curry powder and garlic, and cook until fragrant, about 30 seconds.
2. 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.
3. 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.)Or use a immersion blender.
4. Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning as needed. To make appetizer portions, serve small amounts of soup in shot glasses. Garnish with a few flakes of toasted coconut, if using.
Note: This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.