On especially gloomy, rainy days, it may take more than just a flavorful, aromatic dish to lift your spirits. You need something bright. Something with a bold color. You need to look down and literally see a bowl of sunshine. A golden soup that evokes all your senses – Curried Coconut Carrot Soup.
Concealed in the rich color of Curried Coconut Carrot Soup are enticing flavors your taste buds won’t soon forget.
The carrots are simmered with sweet yellow onions, a clove of garlic, and spiced up with hints of our well rounded sweet curry powder, ginger, and bay leaf. With the bay leaf removed, the fragrant mix is pureed before fresh coconut milk is slowly stirred in to create a creamy, full-bodied soup. Garnish with toasted coconut flakes and freshly ground pepper, and savor a velvety soup ready to warm your belly and brighten your day.
Enjoy this hearty, spiced coconut carrot soup as a meal, with freshly baked bread or a bagel.
Curried Coconut Carrot Soup recipe
Servings 3-4
Ingredients:
1 tbsp olive oil
1 clove garlic - smashed
1 pound of carrots - peeled and sliced into 1/4-inch thick rounds
2 tsp of Season with Spice's Sweet Curry Powder or Sweet & Spicy Curry Powder, or to taste
1/2 inch piece of fresh ginger - peeled and smashed (or 1/2 tsp ground ginger)
1/2 yellow onion, coarsely chopped
1 bay leaf
2 1/2 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk
Salt to taste
Freshly cracked black pepper
Toasted unsweetened coconut flakes, for garnish (optional)
Method:
1. Add olive oil to saucepan and heat on medium fire. Add garlic, and sauté until fragrant.
2. Now add the carrots, onion, ginger, curry powder, bay leaf, and vegetable broth (or chicken broth), and bring mixture to a boil. Reduce the heat, and simmer until carrots are softened.
3. Allow the soup to cool for five minutes, and then remove the bay leaf. It’s too much soup to blend all at once, so pour half of the soup into a blender and blend until smooth. Then transfer the blended soup to a pot. Repeat with the other half.
4. Heat the blended soup over medium fire. When warmed, stir in coconut milk. Taste and add salt if necessary. Remove from heat when you reach desired temperature of soup.
5. Garnish with flakes of toasted coconut. Best served warm, but a cold version is fine too.
Notes:
1. If you want to make the soup the night before, stop after Step 3, and store the blended soup in an airtight container overnight in the refrigerator. The following day, you can heat it up and add in the coconut milk shortly before serving.
2. For a meaty variation, add in some shredded chicken.
3. If you don’t have toasted coconut flakes, add chopped walnuts instead.
Servings 3-4
Ingredients:
1 tbsp olive oil
1 clove garlic - smashed
1 pound of carrots - peeled and sliced into 1/4-inch thick rounds
2 tsp of Season with Spice's Sweet Curry Powder or Sweet & Spicy Curry Powder, or to taste
1/2 inch piece of fresh ginger - peeled and smashed (or 1/2 tsp ground ginger)
1/2 yellow onion, coarsely chopped
1 bay leaf
2 1/2 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk
Salt to taste
Freshly cracked black pepper
Toasted unsweetened coconut flakes, for garnish (optional)
Method:
1. Add olive oil to saucepan and heat on medium fire. Add garlic, and sauté until fragrant.
2. Now add the carrots, onion, ginger, curry powder, bay leaf, and vegetable broth (or chicken broth), and bring mixture to a boil. Reduce the heat, and simmer until carrots are softened.
3. Allow the soup to cool for five minutes, and then remove the bay leaf. It’s too much soup to blend all at once, so pour half of the soup into a blender and blend until smooth. Then transfer the blended soup to a pot. Repeat with the other half.
4. Heat the blended soup over medium fire. When warmed, stir in coconut milk. Taste and add salt if necessary. Remove from heat when you reach desired temperature of soup.
5. Garnish with flakes of toasted coconut. Best served warm, but a cold version is fine too.
Notes:
1. If you want to make the soup the night before, stop after Step 3, and store the blended soup in an airtight container overnight in the refrigerator. The following day, you can heat it up and add in the coconut milk shortly before serving.
2. For a meaty variation, add in some shredded chicken.
3. If you don’t have toasted coconut flakes, add chopped walnuts instead.
