Spicy Carrot Soup
2012-10-31
- 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.
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!
Average Member Rating
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