Spicy Carrot Soup2012-10-31
- Servings : 6+
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
Last week, my local grocery store had carrots on sale for .49 per pound! When I saw the price, I immediately filled bags with carrots and had no plan on what I would make. I ended up making lots of different juices with the carrots. Last night, It was really cold out and I started craving soup. When I opened the refrigerator, I was hit in the face with a vat of carrots….here is what I came up with.
- 2 tbs vegetable oil
- 1 large onions, diced
- 2 tbs minced garlic
- 6 celery stalks with the leaves, chopped
- 10 large carrots
- 1 quart vegetable broth
- 1 can coconut milk (15-16 oz)
- 2 tbs minced ginger
- 1 tbs extra hot curry powder
- 1 tbs garam masala
- 2 tbs kosher salt
- 1 tsp white pepper
In a large pot, heat the oil over medium heat. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes to release some of the moisture from the vegetables. Next, add the curry, garam masala, salt and pepper. Cook over medium heat for about 10 minutes.
Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower heat to a medium-low and cook for 20-30 minutes, until carrots are very soft.
When the carrots are very soft, the fun begins. Puree the mixture in a blender, to make the soup. If you have an emersion blender, you can do this in the pot.
When the vegetables are broken down, put the soup back in the pan and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.
I served mine with a handful of pistachios mixed in. Feel free to mix in anything you want- maybe a big piece of toasted rustic bread. Enjoy
This makes a BIG batch of soup. Make sure you invite a few friends over!