Curried Carrot and Coconut Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter
- ½medium onion, roughly chopped
- ¾pound carrots, peeled and cut into ½-inch coins
- 1teaspoon peeled, grated fresh ginger
- ½teaspoon ground cumin, to taste
- ½teaspoon ground turmeric, to taste
- ½teaspoon ground coriander, to taste
- Pinch of cayenne pepper
- 2cups chicken or vegetable stock
- 1cup unsweetened coconut milk
- Juice from ½ lime
- Salt and freshly ground pepper
- Cilantro, if you have it
Nutritional analysis per serving (2 servings)
560 calories; 45 grams fat; 33 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 11 grams protein; 1393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Step 2
Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- Step 3
If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Private Notes
Comments
Doubled the recipe and used 1 Tbs. coconut oil instead of butter, added 1 tsp. sumac for citrusy flavor. Very easy and delicious! Would amp up the nutritional value by adding a 1/2 cup of red lentils at the beginning and topping with a sprinkle of toasted coconut, cilantro, and a little more sumac.
My pantry compelled several tweaks (perhaps in the spirit of this ad-hoc recipe). But the result was so tasty that I had to write down quantities so that I can do it again.
Following all other instructions, I used these quantities and ingredients:
3 tablespoons coconut oil
1 pound carrots, post-peel weight
1 tablespoon finely-diced ginger
1 rounded teaspoon garam masala
1 rounded teaspoon turmeric
1 rounded teaspoon coriander
about 2 cups water
about 2/3 cup almond milk
1 tablespoon lime juice
I loved this soup. It's a warm spicy. The lime balances it all out nicely. I used light coconut milk and half the butter. I can not stop eating it.
I added lentils as well for some extra protein, it's fab.
I used about 1.75 lbs of carrots, a tbsp of ginger, and 2 tsp of hot Jamaican Curry powder in lieu of the other spices (contains all recommended, plus fenugreek & allspice), water, and veggie better than bullion. Added finely chopped cilantro stems and some leaves when sweating the carrots. Whole can of coconut milk. Very tasty indeed.
Forgot the lime the first time around - added & topped with chopped salty Virginia blister peanuts the second time around. Sensational!
One of the house can't do onions so replaced with celery, no cumin or lime - fennel and lemon worked grand - delicious and loved the comment that topped with toasted coconut