carrot and curry soup
SERVES 4 TO 6
Carrot soup is definitely one of those recipes that make you feel good. Creamy and hot, it’s fantastic, which is why my mother and aunts prepared it so often. I wanted to modify the recipe to end up with a carrot soup with more character, so I added a series of ingredients from Thai cuisine. The best thing is that, as with any other soup, you can prepare it very quickly. Once you try this version, you will experience a uniquely incredible taste.
INGREDIENTS:
2 tablespoons coconut oil
1 teaspoon red peppercorns
1 onion, chopped
1 tablespoon ginger, peeled and chopped
1 tablespoon curry powder
6 carrots, roughly chopped
3 cups vegetable broth
16 ounces coconut milk
cilantro
PREPARATION:
1. In a large pot, combine the coconut oil, peppercorns, onion, and ginger, and sauté over medium heat until the onions become translucent. Add the curry powder and cook for 2 minutes.
2. Add the carrots and cook over medium-high heat for about 5 minutes, stirring constantly. Once the carrots are soft, pour in the broth and let the soup cook for about 10 minutes over medium-high heat.
3. Add the coconut milk and let the soup cook for 10 more minutes to allow the flavors to blend. Serve garnished with cilantro.