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Curried Carrot & Coconut Milk Soup
:55
Intermediate
Ingredients
Scallions, finely chopped 3/4 cup
Onion, chopped 2/3 cup
Ginger, fresh, peeled, finely grated 1 Tbsp
Butter, unsalted 2 Tbsp
Curry powder 1 Tbsp
Minor’s® Gluten Free Chicken Base made with Natural Ingredients 2-1/2 tsp
Water, boiling 2-1/2 cup
Carrots, peeled, sliced thin 4 cup
Coconut milk, unsweetened 1-1/2 cup
Heavy cream 1/2 cup
Lime juice, fresh 1 Tbsp
Directions
- In a large heavy saucepan over low heat, cook scallions, onion, and ginger in butter until softened. Add curry powder.
- In a separate pan, add Chicken Base to boiling water, stirring until dissolved.
- Add chicken broth and carrots to the onion mixture. Cover and simmer for 20 minutes or until carrots are soft.
- In a blender, puree mixture in batches with coconut milk and cream until very smooth, transferring puree to a bowl. Stir in lime juice. Season with salt and pepper to taste and chill.
Serving Suggestions/Variations
Serve soup chilled, garnished with sliced scallions or parsley oil.
