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!
Curry Cream of Carrot Soup
Yield 3-4 servings
- 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.
- Add ginger and curry and let cook another 5 minutes.
- Blend soup with an immersion blender until it is a smooth puree (you could also use a regular blender, being careful not to burn yourself).
- Add creamed coconut (I find it easiest to slice through the package with a sharp knife, and then store any leftovers in my fridge).