Carrot Soup Puree with Curry
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0
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Carrot Soup Puree with Curry
Ingredients
- Butter - 2.5 oz
- Leek - 12.3 oz
- Garlic - 2 cloves
- Garam Masala - 2 teaspoons
- Red Curry Powder - 2.8 oz
- Ground Cumin - 2 teaspoons
- Parsnip - 12.7 oz
- Carrot - 19 oz
- Water - 17 fl oz
- Chicken Broth - 1 qt
- Passata Tomato Sauce - 2 teaspoons
- Coconut Milk - 4 fl oz
Step by Step guide
Step 1
Heat the butter in a pot, sauté the leek and garlic with the spices and curry paste. Stir until the leek is soft and the mixture is fragrant. Add the carrot and parsnip, broth, and water, and cook covered until the vegetables are very soft. Add the tomato paste.
Step 2
Transfer the soup to a food processor or blender and puree until smooth. Return to the pot and heat through. Serve drizzled with coconut milk.
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