Carrots never tasted as good! In this vegetarian soup, they are spiced up with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.
4 people made this
950ml vegetable stock
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
900g carrots, peeled and chopped
1 (400ml) tin coconut milk
1 teaspoon freshly chopped coriander
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Method Prep:10min › Cook:25min › Ready in:35min
Pour the vegetable stock into a large pot and bring to the boil over medium heat. Stir in the curry powder, cumin, cinnamon and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
Strain out the carrots from the stock and place carrots in a food processor or blender, filling the jug no more than halfway full. Pour just a little of the vegetable stock into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded tea towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable stock. Alternately, you can use an immersion blender and puree the carrots right in the cooking pot.
Stir in the coconut milk and the water (use the coconut milk tin to measure). Bring back to a simmer; sprinkle with coriander to serve.