Coconut Curry Carrot Soup
This is the story of a loving husband who went to the grocery store and, following the list exactly, bought “the biggest bag of carrots you can find” for his wife who, after a week of excess had decided it was time to start juicing again.
This is also the story of a fan of foodie blogs who saw a recipe for carrot soup on a friend’s blog and thought, “OOOOH, now that’s a good use for some of this twenty pound bag of carrots.”
And finally this is the story of a home cook who had just been reading the new Saveur magazine about India and thought, “Hmmmm, India. Carrots. Soup. I think we’ve got something good here!”
This soup is so simple it can barely be called a recipe. First melt the butter, then add all the ingredients. Then cook & blend.
The only problem is if your significant other starts regularly bringing home gargantuan bags of produce hoping that you can do something magical like this with every large bag of veggies on the discount rack. Let me know if s/he does. We can work through this together.
- 5 tablespoons butter
- 875 grams diced carrots
- 1/2 teaspoon mochi curry powder
- 35 grams minced shallots
- 130 grams diced red onions
- 3 cloves garlic, minced
- 6 - 8 cups low sodium chicken stock
- 1/2 can coconut milk, unsweeted
- salt and pepper to taste
- cilantro or parsley for garnish
- In a medium stock pot, over medium heat, melt the butter.
- Turn the heat up a touch, add the carrots, cook for 15 minutes and then add the curry powder, shallots and onions. Cook for another 5 minutes then turn the heat up to medium high and add the garlic, give it a stir and immediately add 6 cups of chicken stock. Cook for 20 minutes, ensure the carrots are completely cooked, then turn the heat back down to medium and add the coconut milk. Let cook for 5 minutes.
- Remove from heat and check the salt and pepper. Blend in batches taking care with the hot liquid. After blending, add more chicken stock if the soup is too thick for your liking. After adjusting for thickness, check salt and pepper again. Serve immediately in warm bowls with hot bread or let chill and serve as a cold soup.
- Please note that in this recipe the weights of the ingredients are after cleaning and peeling and slicing and dicing.
- Cilantro would pair most naturally but either cilantro or parsley is fine for the garnish at the end. It is just to add a dash of color to contrast with the bright orange soup.