During the late fall/early winter, there are always these giant bags of carrots on sale for $1.49. I always get sucked into buying them because a) I love carrots and b) I love deals. I’ve discovered that carrot soup is a great way to get through those huge bags of carrots that I keep buying.
Soup doesn’t have to be complicated in ingredients to taste good. This one looks simple, and it is, but the warming ginger and garlic, the creamy coconut milk and the earthiness of the carrots make for something pretty special.
Curry Coconut Carrot Soup
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 tsp curry powder
3 tsp pureed ginger
5 cups chopped carrots
4 1/2 cups vegetable broth
3/4 cup coconut milk (light if you’d like to trim the fat a bit)
Salt and pepper to taste
Get the onion cooking on medium-high heat in the olive oil. Once translucent, add the garlic, ginger and sautee a minute longer. Add the curry powder and coat the mixture. Let the mixture fry for another 30 seconds or so before adding the carrots, broth, and some salt. Bring to a boil over high heat, then reduce to low heat and cover, cooking for 25-30 minutes or until carrots are tender. Grab an immersion blender and blend until creamy, or work in batches (CAREFULLY!) with a blender, taking care not to let steam accumulate and cause your blender to blow hot soup all over you. Stir in the coconut milk and add salt and pepper to taste.
Ridiculously simple and full of vitamins and minerals, which we should all be mindful to get in abundance this time of year.