Carrot and Coconut Curry Soup
Warm spices and bright, fresh flavors make this vegetarian soup shine! I like to make a big batch of this soup and freeze for easy dinners on chilly fall/winter nights.
- 1 large Dutch oven
- 1 immersion blender or blender
- 1 wooden spoon
- 1 grater
- 1 vegetable peeler
- 1 soup ladle
- 2 tbsp Ghee may sub olive oil
- 2 tbsp extra-virgin olive oil
- 1 yellow onion peeled and roughly chopped
- 1 ½ lb carrots peeled and sliced into coins
- 4 garlic cloves peeled and minced
- 1 tbsp fresh ginger grated and packed
- 1 tsp ground coriander rounded
- 1 tsp ground cumin rounded
- ½ tsp cayenne pepper or 2 sliced Thai chilies chilies
- 2 tsp garam masala
- kosher salt
- 6 cups vegetable or chicken stock
- 13.5 oz can full fat coconut milk or coconut cream
- 1 lime juiced
- fresh cilantro for garnish; optional
- fresh chives for garnish, optional
- Aleppo pepper a dusting for garnish; optional
- Heat the ghee and extra-virgin olive oil in a large Dutch oven over medium heat. Add the onions, followed by a good sprinkling of kosher salt; stir to coat in the butter. Continue "sweating" the onions while stirring frequently, about 3-5 minutes. Turn the heat down if you notice the ends crisping up or changing color; you don't want the onions to brown whatsoever.
- Add the garlic, ginger, Thai chilies and dried spices; stir until fragrant, about 30 seconds. Add the carrots; stir to combine with onions and spices. Continue cooking while stirring occasionally, until softened, about 10 minutes.
- Add the stock, increase heat to high, and bring to a boil. Reduce heat and cook until carrots are tender, about 10-15 minutes.
- Remove from heat. Purée the soup using either an immersion blender or a normal blender (please allow a few minutes of cooling time). I prefer using my blender for this one because it gets oh-so silky. I tend to use my immersion blender when I’m looking to partially purée (like in my split pea soup).
- Return the puréed soup to the Dutch oven, turn heat to low, and stir in the coconut milk (reserving a few spoonfuls for garnish). If necessary, add water to thin out the soup. Add lime juice and stir to combine. Season to taste with kosher salt and freshly ground pepper.
- Serve hot. Garnish with cilantro, chives, coconut milk, sliced Thai chili, and a dusting of Aleppo Pepper (optional). A few other garnish ideas include: Toasted coconut flakes, pomegranate seeds, and homemade croutons.