Creamy carrot curried soup

    1 hour 10 min

    This smooth carrot soup is flavoured with a little coconut milk and spiced up with curry powder, turmeric, lime juice and fresh coriander.

    4 people made this

    Serves: 4 

    • 1 or 2 tablespoons oil
    • 1 clove garlic, unpeeled, lightly crushed
    • 4 tablespoons diced onion
    • 5 carrots, peeled and quartered
    • 2 potatoes, peeled and quartered
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoons curry powder
    • 1 teaspoon turmeric
    • 1.25L vegetable stock
    • 75ml coconut milk
    • salt and pepper, to taste
    • juice of 1/2 lime
    • 2 tablespoons fresh coriander or parsley, to garnish

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat oil in a large saucepan over medium heat; add garlic, onion, carrots and potatoes. Cook and stir for a few minutes or until vegetables start to soften. Stir in curry powder and turmeric. Add the stock and bring to a boil. Reduce heat and simmer 45 minutes.
    2. Stir in coconut milk and simmer for another few minutes. Puree the soup with an immersion blender; season to taste with salt and pepper.
    3. Stir in lime juice and and fresh coriander just before serving.

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