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.
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)