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Carrot Coconut Curry Soup

Author: 
dressel
Preparation Time: 
30 minutes, Cooking time: 20 minutes
Servings: 
4
Cooking Time: 
20 minutes
Ingredients: 

8 carrots, sliced into 1/4 inch rounds
2 shallots, diced
1 tablespoon garlic, minced
2 cups vegetable broth (I used boullion cubes)
1 to 2 bay leaves
1 to 2 teaspoons curry powder, to taste
1 teaspoon ginger powder or 1 tablespoon fresh diced ginger
salt to taste
1 tablespoon olive oil
1 14 oz can coconut milk

Directions: 

1) Boil the vegetable broth. Add the sliced carrots, onion, olive oil, and spices. Keep at a low boil for 20 minutes. The water should just cover the carrots, but you might need to add more broth or water during cooking.
2) Let the mixture cool for a few minutes, remove the bay leaves, then transfer to a blender in batches. Blend until smooth.
3) Add mixture back to the cooking pot, reheat if needed, then add the coconut milk. Serve immediately.
Source of recipe: This was modified from http://www.chow.com/recipes/10748 [1]


Source URL: https://vegweb.com/recipes/carrot-coconut-curry-soup

Links:
[1] http://www.chow.com/recipes/10748