Cream of Carrot Soup with Curry

    1 hour 10 minutes

    What's better that a velvety orange carrot soup on a grey winter evening? This recipe has a little curry and coconut milk for an Asian flair.

    20 people made this

    Serves: 4 

    • 1 clove garlic, unpeeled, lightly crushed
    • 4 tablespoons diced onion
    • 5 medium carrots, cut into quarters
    • 2 medium potatoes, peeled and quartered
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoons curry powder
    • 1 teaspoon turmeric
    • 5 cups vegetable stock
    • 80ml coconut milk
    • salt and pepper, to taste
    • juice of 1/2 lime
    • 2 tablespoons fresh coriander or parsley, to garnish

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. In a saucepan over medium heat, saute garlic, onion, carrots and potatoes in olive oil. Add curry and turmeric and fry another minute.
    2. Add the stock, raise the heat and bring to a boil. Reduce heat and simmer 45 minutes.
    3. Add coconut milk and simmer 10 minutes. Puree the soup in a blender and season with salt.
    4. Stir in lime and serve hot, sprinkled with pepper and fresh coriander.

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