Even when I have a great recipe in front of me, I seldom follow it exactly. Last Saturday I made Curried Carrot Coconut soup. Several of you asked for the recipe…so here it is. These are the kinds of foods I make in advance, freeze, then bring when we go camping in our trailer.
This is a vegan recipe, but if that’s not important to you, butter and Chicken broth work beautifully.
3 TBSP coconut oil
2 small yellow onions, chopped
4 cloves of minced garlic
6 cups of carrots, peeled and rough chopped into 1-2 inch long discs
2 TBSP chopped Ginger, I used it from a jar
2 TBSP strong yellow Curry powder
5-6 cups No-Chicken stock, more as it reduces
Large pinch cayenne pepper
I can unsweetened coconut milk
salt and pepper
Saute onions and garlic in oil until translucent.
Add Curry powder, cayenne, and black pepper. Cook while stirring to coat onions, 2 minutes
Add carrots and stir to coat with onions and spices.
Add enough No-chicken broth to cover veggies and simmer until carrots are soft but not mushy. As the broth reduces, add more, to keep veggies covered.
Remove from heat and allow to cool slightly. Using an immersion blender, pulverize veggies but not too thin. Add more broth if it seems too thick.
Add 1 can of coconut milk and heat briefly.
If it feels too thick, add more No-chicken broth until it’s the consistency you like. If you add broth, simmer for 20 minutes to incorporate the flavors.
I like my soup hearty and thick so leave some carrot chunks in it.
Top with fresh cilantro if you like..I didn’t have any on hand…but will plan on it next time.
Light candles, find some cloth napkins and enjoy on a cool winter evening.
I am a cavalier cook and take great liberties with amounts and ingredients. Be sure to taste as you go and add more curry or cayenne as needed.
Have a great day.