Coconut Carrot Soup, Beaver Island Style
Larissa McGinnity won third place in last year’s Beaver Island crockpot cook-off for this recipe.
In medium-sized pot, heat oil and 2 tablespoons broth over medium heat. Add shallot, and saute about 5 minutes. Add ginger, saute another 2 minutes. Add curry powder and mix well. Add remaining broth, carrots, sweet potatoes, and simmer on medium-high heat until vegetables are tender (about 15 minutes). Add coconut milk, salt and pepper. Blend using a submersion blender, or in batches in a regular blender. Garnish with cilantro and lime to taste.Ingredients
Preparation