She Strengthens

Spice Up Your Soup Game with Coconut Curry Carrot Delight

Are you tired of the same old boring carrot soup? Look no further! This recipe takes the humble carrot to new heights with the addition of coconut milk and curry powder.

A Versatile Soup for Any Occasion

This delicious soup can be served hot or cold, making it perfect for any time of year. If you’re serving it chilled, you may need to thin it out with a little water. And the best part? It yields 24 hors d’oeuvre portions or 6 regular servings, making it ideal for entertaining or a quick weeknight meal.

Easy to Make in Just 30 Minutes

With a difficulty level of easy and a total cooking time of just 30 minutes, this recipe is perfect for busy home cooks. Plus, it only requires 10 ingredients, most of which you probably already have in your pantry.

The Magic Happens with These Ingredients

• 1 tablespoon canola oil
• 2 teaspoons curry powder
• 1 medium garlic clove, smashed
• 1 (1/2-inch) piece ginger, peeled and smashed
• 1/2 medium onion, coarsely chopped
• 1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
• 1 medium bay leaf
• 2 1/2 cups low-sodium vegetable broth
• 1/2 cup canned coconut milk
• Toasted unsweetened coconut flakes, for garnish (optional)

Let’s Get Cooking!

Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds. Then, add the ginger, onion, carrots, bay leaf, and broth, increasing the heat to medium high and bringing the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.

Next, working in batches, process the soup in a blender until smooth. Be careful when blending the hot soup, as steam could blow off the blender lid. Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed.

Serve and Enjoy!

To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if desired. And for the perfect beverage pairing, try Annie’s Lane Riesling from Australia’s Clare Valley. Its dry-but-fruity flavor profile and citrusy notes will complement the carrots and curry perfectly.