Tuesday, December 31, 2013

Spicy Curried Carrot Soup

I realized I had about 3 pounds of carrots in my fridge that I needed to start using up. Since the weather has been cold, a carrot soup seemed like the perfect plan. I found this recipe and was excited by the ingredients and flavor combinations. This soup is delicious, but you need to like curry. I love spicy soups, but feel free to remove or cut back on the chili.

This soup is really filling and is a meal in itself. Serve with some crusty bread and a small salad and you're set. This is only a soup of 2, so you most likely won't have leftovers, but the recipe can easily be doubled.

Adapted from Naturally Ella
Serves 2

1 tablespoon olive oil
heaping 2 cups of peeled and roughly chopped carrots (4 to 5 carrots)
1 onion, chopped
1 teaspoon grated ginger
1 1/2 teaspoon curry powder (use 1 if you want the flavor to be less pronounce)
1 Thai chili, finely chopped
2 cups vegetable broth
1/2 cup coconut milk

In a pot, heat up the oil and sauté the carrot and onions until the onions are translucent. Add the ginger, curry power and chili and mix. Stir until the spices are fragrant, about 1 minute. Pour in the broth and bring to a boil. Reduce heat, cover the pot, and simmer 20 to 30 minutes, until the carrots are soft.

Using an immersion blender, puree the soup. Add the coconut milk and cook another 2 minutes. Add more spices of desired.

Serve hot and garnish with coconut milk if desired. Pin It Now!

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