VEGETARIAN

Carrot Soup with Coconut Cream

Soups | Indian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Carrot soup with coconut cream

Ingredients

Carrot - 2 lbs
Onion - 1 head
Garlic - 3 cloves
Red Curry Powder - 1 tablespoon
Grated Ginger Root - 1 tablespoon
Coconut Liqueur - 13 fl oz
Mild Chili Spice - ½ spoons
Salt - a pinch

Step by Step guide

Step 1

Slice the carrots into rings or dice them into cubes. The smaller the pieces, the faster the carrots will cook later. Finely chop the onion and garlic.

Step 2

Heat a skillet. Add 2 tablespoons of vegetable oil. Add the onion to the skillet and sauté for a few minutes. When the onion becomes slightly soft, add the garlic. Sauté for a few more minutes.

Step 3

In a pot, add the sautéed onions and garlic along with the chopped carrots. Add enough water to cover the vegetables. Bring the contents of the pot to a boil and cook until the carrots are tender.

Step 4

Add coconut cream, curry, ginger, and chili to the pot, along with salt and pepper to taste. Stir well.

Step 5

Bring the soup to a boil and turn off the stove.

Step 6

Blend the soup with an immersion blender until you reach the desired consistency. It's perfectly fine if some chunks of carrot remain; they will add texture to the soup.