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.

Ingredients

• 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

This makes a BIG batch of soup. Make sure you invite a few friends over!