Curry Cream of Carrot Soup

January 11, 2012 in Categories: by

Print Friendly

Sometimes being forced to improvise is a good thing.  In the case of this soup, it’s a great thing!  As I stared into my fridge hoping for inspiration, I could see that the only thing I really had ingredients for was a dinner salad.  That’s not normally such a bad thing.  I like salad, especially with meat or seafood in it.  But it was cold outside and I knew that a cold dinner was just not going to satisfy.  So I started to pursue ideas for soup.  I happened to have a couple bags of really nice crispy, sweet fresh baby carrots.  Aha!  Inspiration!  A simple soup (because I had so few ingredients in my fridge!) that is absolutely delightful!  I hope you enjoy it as much as we did!  Serves 3-4

Ingredients:

 

1.     Bring chicken broth to a rolling simmer over medium high heat.  Add onion and carrots and let simmer until carrots are extremely soft, about 35-40 minutes.
2.    Add ginger and curry and let cook another 5 minutes.
3.    Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).
4.    Add creamed coconut (I find it easiest to slice through the package with a sharp knife, and then store any leftovers in my fridge).

Comments

You can use coconut milk instead of chicken broth. And add more ginger and carmelize your onions. That is what I do because I don’t like curry.
The other thing I do is use cummun instead of curry in the original recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Sign up for my FREE weekly newsletter!

Stay up-to-date, never miss a post, and get exclusive content and coupons! Sign up now and you'll get a FREE Paleo Quick-Start Guide!

We will never share your information with anyone.