Curry Carrot Soup
I made curry carrot soup last night for dinner. It had just the right balance of sweet, salty, and spicy. It didn’t really taste like curry that I’m used to (the yellow kind), but it did have an earthy taste according to the BF. Recipe after the jump.
Ingredients:
- 1.5 lb carrots
- 1 onion
- 1-2 cloves garlic
- coconut milk (if you want a creamier soup, which I did)
- 1.5 tablespoon red curry powder
- vegetable broth
- cayenne pepper*
Instructions:
Chop the onion and garlic up and sautee them in some olive oil until the onions are translucent. In the meantime, chop the carrots into 1/2 inch coins.
Throw the carrots in with the onions after the onions are cooked enough. Sautee the carrots a bit in the olive oil.
Put in 1 tablespoon red curry powder and stir it around with the oil until fragrant.
Pour in enough vegetable broth to cover the carrots and bring to a boil, then simmer until the carrots are tender.
Blend the soup (put it in the blender, or use an immersion blender) until it’s to the smooth consistency you prefer, adding some coconut milk while you do it to smooth and even things out.
Salt & pepper to taste.
Garnish with some chopped green onion and a drizzle of coconut milk.
*I put some cayenne pepper in the soup for the BF, but usually I make it without because the red curry is pretty spicy.