Curried Carrot Soup


For the last kitchen for the South Arm Older Adults Community Kitchen before the summer break, we made a Superfoods Salad which was a huge hit during the annual South Arm fund raiser to the food bank.

Superfood Salad

You can find the recipe of the Superfoods Salad here.

Anne shared a Curried Carrot Soup recipe in this last kitchen. Thank you, Anne for the delicious soup.

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You can substitute coconut oil for the olive oil and butter to add coconut flavour to it. You can also add a full can of 398 ml  coconut milk if you desire to tame the spice a bit or you can use a small can of 160 ml for a thicker and spicier soup.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 teaspoons medium curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups peeled and sliced carrots
  • 3 cups vegetable stock or broth
  • 1 x 160ml can of coconut milk (or 1 x 398ml can if desired)
  • optional: yogurt to serve

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Source: Anne

Makes about 1 liter


Instructions

015In a large pot on medium heat, melt the oil and butter. Add onion and stir occasionally while cooking for about 5 minutes.Add garlic and ginger and cook for another minute. Stir in curry powder, salt and pepper and let cook for another minute.
020Add carrots and broth. Bring to a boil and then reduce heat and simmer for 20 to 25 minutes, or until carrots are tender.
021Add coconut milk.
024Blend with a hand blender or in a blender until smooth.
027Serve hot with a spoonful of yogurt.

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