Feb 08, 2018
I basically live on soup between September and March. Any why not? It's hands-off, makes veggies the star, and tastes better as leftovers. This curried carrot soup is a favorite. While flavorful, it isn't too spicy making it a kid-friendly option in my home. It also seems more decadent than the ingredients suggest. For a little protein and fiber, I just add a dollop of my favorite cooked whole grain.
- 3 tablespoons butter
- ½ medium onion, roughly chopped
- ¾ pound carrots, peeled and cut into 1/2-inch coins
- 1 teaspoon peeled, grated fresh ginger
- ½ teaspoon ground cumin, to taste
- ½ teaspoon ground tumeric, to taste
- ½ teaspoon ground coriander, to taste
- Pinch cayenne pepper
- 2 cups chicken or vegetable stock
- 1 cup unsweetened coconut milk
- Salt and freshly ground pepper
- Melt the butter in a large pot. Stir in the chopped onions and sprinkle with salt. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor or blender. Add enough coconut milk to bring the soup to the consistency you want. Adjust the seasoning to taste.