Curried Carrot & Coconut Milk Soup

:55
Intermediate
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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

  1. In a large heavy saucepan over low heat, cook scallions, onion, and ginger in butter until softened. Add curry powder.
  2. In a separate pan, add Chicken Base to boiling water, stirring until dissolved.
  3. Add chicken broth and carrots to the onion mixture. Cover and simmer for 20 minutes or until carrots are soft.
  4. 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.

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