Curried Carrot Soup

Name: Curried Carrot Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Global
Ingredients: 1 medium bay leaf; 118 milliliters canned coconut milk; 1 Tbsp canola oil; 454 grams carrots, peeled and sliced into 1/4-inch-thick rounds; 2 teaspoons curry powder; 1 medium garlic clove, smashed; 1 inches ginger, peeled and smashed; 1 mediums onion, coarsely chopped; 591 milliliters low-sodium vegetable broth

You can never have too many soup recipes, so give Curried Carrot Soup a try. One serving contains 27 calories, 0g of protein, and 2g of fat. This recipe serves 24. Head to the store and pick up garlic clove, coconut milk, canolan oil, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.

Ingredients you will need

Curry Powder

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)

Ingredients you will need

Bay Leaves

Carrot

Ginger

Broth

Onion

Soup

Equipment you will use

Blender

Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses.

Ingredients you will need

Coconut Milk

Seasoning

Shot

Soup

Equipment you will use

Stove

Pot

Garnish with a few flakes of toasted coconut, if using.Beverage pairing: Annie’s Lane Riesling, Australia. This dry-but-fruity Riesling from Australia’s Clare Valley has the acidity to cut through a heavy soup, enough citrusy spunk to embellish the carrots, and a little spice to echo the curry.

Ingredients you will need

Soup

Riesling