ICC – Curry Carrot Soup with Coconut Cream

This month for the Improv Cooking Challenge, our ingredients were Carrots & Curry.  I knew immediately that I wanted to make a soup, so I looked back through my archives and found three soup recipes that I’d previously made.  I used these three recipes to help me come up with a new one: Spiced Carrot Soup with Chickpeas and Tahini, Spiced Carrot Soup with Crispy Prosciutto, and Thai Pumpkin Soup.

I started by cooking madras curry and grated ginger in olive oil (though it occurs to me now that I could have used coconut oil), then adding carrots, onion, and garlic.  I seasoned with salt and cooked for 15 minutes, until the vegetables started to brown.  Then I added chicken broth and coconut milk and simmered covered for 20 minutes.  You can use vegetable broth to make this vegetarian/vegan.

Before using the coconut milk, I first strained out the solid fats.  Fortunately for me, almost the entire can was solid!  I used an electric beater to whip the fat into a coconut cream.

I pureed the soup with lemon juice and topped with the coconut cream, roasted pumpkin seeds, mint, and parsley (cilantro would be perfect here, but I hate it).

I’m totally in love with this soup.  It wows with easy to find ingredients and a short cooking time.  Enjoy!

Curry Carrot Soup with Coconut Cream
a Well Dined original
serves 6

2 tbsp coconut or olive oil
1 tsp madras curry powder
1 tsp grated ginger
1 lb of carrots, peeled and chopped
1 medium onion, peeled and chopped
2 cloves garlic, peeled
salt and pepper
1 can full fat coconut milk
2 cups chicken or vegetable broth, plus up to 1/2 cup more
1 tbsp lemon juice
pumpkin seeds, optional
cilantro or parsley and mint, optional

Heat the oil in a large pot over medium heat.  Add the curry powder and ginger to form a paste and cook for 30 seconds to activate the spices.

Add the carrots, onion, and garlic and season with salt and pepper.  Cook for 15 minutes, stirring occasionally.

Meanwhile, strain the coconut milk and set aside the solids.  Add enough broth to the liquid to equal 3 cups.

Add the coconut milk and broth mixture to the vegetables and bring to a boil, then reduce heat to low and cover.  Simmer for 15-30 minutes, until the carrots are soft and easily pierced with a fork.

Add lemon juice to the vegetables and puree in a blender until smooth.  Taste and adjust for salt.

Using an electric beater, whip the coconut solids into a light cream.

Serve the soup with the coconut cream, pumpkin seeds, and fresh herbs.

One Year Ago – Prosecco Poached Salmon
Two Years Ago – Pasta with Sausage and Peppers
Three Years Ago – Healthy Moroccan Lamb
Four Years Ago – Steak Pinwheels; Pasta with Spinach, Ricotta, and Raisins
Five Years Ago – Pulled Pork