This creamy carrot soup is seasoned with ginger and curry for a distinct and delicious flavor. Make a pot for a healthy winter dinner and enjoy with a crusty rustic loaf of bread or a creamy kale caesar salad. This favorite recipe comes by way of cookbook author Nancy Allen, originally published in the April 2015 issue of Traverse, Northern Michigan’s Magazine.
Yields 4 quarts
- 1/4 cup extra virgin olive oil
- 2 to 3 large onions (about 7 cups), finely diced
- 1/4 cup ginger root, finely chopped
- 1/3 cup curry powder
- 3 pounds carrots, peeled (unless they are organic) and diced into half-inch pieces
- 3 whole cloves garlic, peeled and minced
- 2 quarts (or a bit more) boiling water
- Salt, to taste
- 30 ounces (two 15 ounce cans) coconut milk
- Cilantro for garnish
Heat the olive oil in a soup pot and add the onion. Cook the onion over moderate heat until soft but not browned. Add ginger and curry powder. Cook for a few minutes. Add the carrots and cook until they begin to soften. Add the garlic and boiling water. The water should just cover the carrots. Bring the soup to a boil and then lower the heat to a simmer. Cook until the carrots are very soft, about 15 minutes.
Remove the soup from the heat and purée with an immersion blender until very smooth. Salt to taste. Remember that salt brings out the flavor, so don’t be shy, but do taste it so you don’t overdo it. Stir in the coconut milk and heat. Ladle into bowls and garnish with cilantro.
Find more warm winter recipes in the MyNorth recipe directory!
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