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Carrot curry soup
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.
Ingredients
Serves: 8
- 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
- 400ml water
- 1 teaspoon freshly chopped coriander
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.
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Reviews & ratings
Average global rating:
(78)
Reviews in English (63)
I have been dealing with gallbladder issues and there are very few foods I can eat. After having many bland meals, this was a great flavorful change. I just made it for a second time. It took me much longer than 20 minutes to cook the carrots. The second time around I boiled the carrots and then added them to the broth. I also used light coconut milk both times. - 03 Dec 2011 (Review from Allrecipes US | Canada)
This worked wonderfully in my slow cooker also. I added a little fresh minced ginger. - 28 Feb 2012 (Review from Allrecipes US | Canada)
I replaced half the broth with water because I need to watch out for sodium. I ran the carrots through the food processor before putting them in the broth at the beginning. Then when it was time to puree, the stick blender handled it very easily. Turned out delicious! This will be my standard carrot soup recipe from now on. - 07 Feb 2012 (Review from Allrecipes US | Canada)
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