Curried Carrot Soup
TIME/SERVINGS
Total: 30 mins
Active: 10 mins
Makes: 24 hors d'oeuvre portions (6 regular servings)
In the fall and winter, soups made of puréed root vegetables are as common as scarves. Our carrot soup is an exotic riff on the classic, with curry and coconut spicing things up.
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 low-sodium vegetable broth
- 1/2 cup canned coconut milk
- Toasted unsweetened coconut flakes, for garnish (optional)
INSTRUCTIONS
- Heat oil in a medium saucepan over medium heat. Add curry powder and garlic, and toast 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.
- To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. 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.
Beverage Pairing: Annie’s Lane Riesling, Australia. A dry, but fruity Riesling from Australia’s Clare Valley has the acidity to cut through a heavy soup, enough citrusy spunk to embellish the carrots and a little spice to echo the curry.
COMMENTS | ADD YOUR OWN
This looks great. It's on my list for this week. Leftovers could probably easily be converted into a curry.
Simply awesome as a starter. Guests loved it. Let it sit for thirty minutes so the flavors can blend together.
I skimmed the top half of the coconut milk which yield a creamy carrot soup.
I am going to put this on my shopping list.
I made a double recipe of the carrot soup last night. Instead of using a regular blender, I used my immersion blender. It never got quite creamy enough, ended up being a little grainy. I wonder if I should have let it simmer longer? I will try it again tonight, maybe it will be better second-day...
Ever tried curried butternut soup? I sweat some onion, stir in curry powder, add chunks of butternut and a good dash of orange juice and/or vegetable stock. Once cooked, blend and serve hot or cold with a drizzle of cream. Super!!
I discovered that the soup really benefited by the addition of some browned chicken sausauge...
Curry and butternut sounds like a great match as well.
I made this today and found it to be a very tasty soup! Now if only I'd made those cheddar cheese biscuits to accompany it.
i lost my recipe for a similar soup -- but using cream instead of the coconut milk -- and using as many onions as carrots (it seemed). no bay leaf. or garlic. so savory -- everyone loved it. perfect for turkey day!
I made a similar soup with pumpkin instead that turned out delicious: http://christonium.com/culinaryreview...
I love the combination of curry and coconut! Squash, carrots or pumpkin all compliment it really well.
Incredibly delicious hot! Haven't tried it cold yet. I used whipping cream instead of coconut milk. This is a keeper!
try adding some toasted chopped pumpkin seeds on top on soup as a garnish and different taste
I made a similar soup this evening with a whole head of cauliflower, cooked until very soft.
I added a few tbsp or red curry paste (thai) coconut milk (whole can of lite) cumin, onion sauteed, garlic, a tsp of vinegar, a few cups of water and salt.
I used immersion blender.
very good.