Gluten-free, vegan, soy-free, vegetarian — odds are that at some point you will invite a friend with a restricted diet or food sensitivity to a dinner party. And when you do, why not make a soup everyone can love?
This carrot soup is creamy, satisfying and flavorful — and it takes about 30 minutes from start to finish, making it a welcome, easy recipe to add to the lineup.
For me, soup is all about comfort, from that first taste to the last drops wiped up with a tear of fresh bread. The experience is full of coziness, security and nourishment. It can be a one-bowl meal, often needing no adornment or flashiness. Nevertheless, because it is simple food, soup can be tough to get just right.
This soup blends the sweetness of fresh carrots, the creaminess of whole coconut milk and the heat of ginger and curry powder. It's simple to make, yet delivers bold and complex flavor. Served as the starter to dinner or as the centerpiece at a casual supper, it will be sure to go fast.
Curried coconut carrot soup
Prep: 25 minutes
Cook: 25 minutes
Servings: 8
Ingredients:
2 tablespoons coconut or olive oil
1 onion, roughly chopped
6 cups chopped carrots, about 8 carrots
1/2 teaspoon salt
3 1/2 cups low-sodium vegetable broth
1 can (15 ounces) full-fat coconut milk
1 1/2 tablespoons chopped fresh ginger
1 tablespoon curry powder
1/2 teaspoon chili flakes
Freshly ground pepper
1/4 cup fresh chopped herbs, such as thyme or flat-leaf parsley
1. Heat the oil in a large Dutch oven or stock pot over medium heat; add the onion. Cook 7 minutes. Add the carrots; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Add the broth, coconut milk, ginger, curry powder and chili flakes. Cover; cook until the carrots are softened, 10-15 minutes.
2. Carefully blend the soup, in batches, in a blender (use a towel to hold the lid down firmly) until smooth; or use an immersion hand blender right in the pot. Season with remaining 1/4 teaspoon salt and pepper to taste; garnish with fresh herbs and more chili flakes, if you like.
Nutrition information:
Per serving: 183 calories, 15 g fat, 13 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 2 g protein, 275 mg sodium, 3 g fiber.
Leela Cyd Ross is a writer for food blog TheKitchn.com.
Distributed by Tribune Media Services
This carrot soup is creamy, satisfying and flavorful — and it takes about 30 minutes from start to finish, making it a welcome, easy recipe to add to the lineup.
This soup blends the sweetness of fresh carrots, the creaminess of whole coconut milk and the heat of ginger and curry powder. It's simple to make, yet delivers bold and complex flavor. Served as the starter to dinner or as the centerpiece at a casual supper, it will be sure to go fast.
Curried coconut carrot soup
Prep: 25 minutes
Cook: 25 minutes
Servings: 8
Ingredients:
2 tablespoons coconut or olive oil
1 onion, roughly chopped
6 cups chopped carrots, about 8 carrots
1/2 teaspoon salt
3 1/2 cups low-sodium vegetable broth
1 can (15 ounces) full-fat coconut milk
1 1/2 tablespoons chopped fresh ginger
1 tablespoon curry powder
1/2 teaspoon chili flakes
Freshly ground pepper
1/4 cup fresh chopped herbs, such as thyme or flat-leaf parsley
1. Heat the oil in a large Dutch oven or stock pot over medium heat; add the onion. Cook 7 minutes. Add the carrots; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Add the broth, coconut milk, ginger, curry powder and chili flakes. Cover; cook until the carrots are softened, 10-15 minutes.
2. Carefully blend the soup, in batches, in a blender (use a towel to hold the lid down firmly) until smooth; or use an immersion hand blender right in the pot. Season with remaining 1/4 teaspoon salt and pepper to taste; garnish with fresh herbs and more chili flakes, if you like.
Nutrition information:
Per serving: 183 calories, 15 g fat, 13 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 2 g protein, 275 mg sodium, 3 g fiber.
Leela Cyd Ross is a writer for food blog TheKitchn.com.
Distributed by Tribune Media Services
