Carrots are super abundant in the springtime and a versatile vegetable because you can roast, steam, boil, mash, puree and eat them raw. I enjoy them in many different ways, especially in this Carrot Coconut Curry Soup Recipe.
When cooked down, carrots become thick and naturally creamy, and absorb the flavors of warming spices, such as curry. This potato-like consistency is nicely satisfying, especially with a hint of Indian spice that warms your inners like a bowl of oatmeal does at breakfast time. It’s so comforting and luscious that each spoonful reminds me of a big hug and a true gift from nature.
In this soup recipe, I use coconut milk, instead of regular dairy to enhance the creaminess of the soup without overpowering the carrot-curry flavors. The carrots are quickly cooked in a saucepan along with a little softened onion and garlic, and then gently pureed in a blender until super smooth.
8 large carrots, any variety
1 medium onion
2 cloves garlic, smashed
2 teaspoons curry powder
pinch of red pepper flakes
2 cups chicken broth or vegetable broth
1 cup light coconut milk
fresh cilantro, optional
1. Wash and slice carrots. Peel and dice onion. In a large saucepan over medium heat, add 2 tablespoons of olive oil. Add onion and garlic to pan, sauté for 4 minutes, or until the onions are translucent.
2. Add carrots, curry powder and red pepper flakes to pan and stir to combine. Cook for 2 minutes to remove any raw taste from curry powder.
3. Add chicken broth and stir to combine flavors. Turn heat to low and place lid on top of pan, leaving it slightly ajar. Cook vegetables until tender, about 20 minutes.
4. Turn off heat and pour mixture into blender, along with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Puree on medium speed for 3 minutes, add coconut milk and puree until smooth, about 3 minutes. Be careful when handling hot liquid, heat makes soup expand.
5. Pour soup back into saucepan, and place on simmer to keep warm. Ladle soup into bowls and sprinkle with a little fresh cilantro leaves, Enjoy!