Cream of Carrot Soup with Curry
(1)
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.
PaolaAlbanesi
20 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- In a saucepan over medium heat, saute garlic, onion, carrots and potatoes in olive oil. Add curry and turmeric and fry another minute.
- Add the stock, raise the heat and bring to a boil. Reduce heat and simmer 45 minutes.
- Add coconut milk and simmer 10 minutes. Puree the soup in a blender and season with salt.
- Stir in lime and serve hot, sprinkled with pepper and fresh coriander.
