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Curried Coconut Carrot Soup Recipe

Ingredients

How to make it

  • Heat oil in a medium saucepan over medium heat. Add curry powder and garlic, and toast until fragrant, about 30 seconds.
  • Add ginger, onion, carrots, bay leaf, and broth. Increase heat to medium high and bring mixture to a boil, reduce heat to medium low, and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard bay leaf.
  • Working in batches, process soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
  • Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning as needed.
  • To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if using.
  • This soup can also be served chilled.

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