Curried carrot coconut soup recipe
Ellen, who runs our local yoga center, radiates good health in body and spirit, and this curried carrot coconut soup, Ellen's contribution to our Soup Swap, has magical powers, too. I know that, because I'm really not fond of cooked carrots, yet I absolutely love this soup. It comes together in less than thirty minutes -- if you use organic or garden-fresh carrots, you don't even need to peel them -- and can be made ahead and frozen. Buy good quality curry powder, or mix your own. I keep both hot and sweet curry powder (from Penzeys or The Spice House) on my spice rack. When I made Ellen's soup (vegan, gluten-free and budget-friendly), I used the hot, because, well, it's me.
Curried carrot coconut soup
14-oz can coconut milk
2 cups vegetable stock
1 lb carrots, roughly chopped
1 Tbsp curry powder (sweet or hot)
1 clove garlic, minced
Kosher salt, to taste (start with 1/2 tsp)
Fresh black pepper, to taste (start with 1/4 tsp)
Place everything in a Dutch oven or heavy stock pot. Bring to the boil, then reduce heat and simmer 10-15 minutes, until the carrots are tender.
Puree with an immersion blender, or in a stand blender in batches, until smooth. Taste and adjust with salt and pepper, as needed.
Ladle soup into bowls and garnish with a sprinkle or parsley or cilantro and/or sesame seeds.