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  • Curried Carrot Soup (Sass)

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    Ingredients

    • 2 1/2 c. water
    • 14 ounce coconut lowfat milk, (not "lite")
    • 1 Tbsp. instant vegetable stock pwdr
    • 1 Tbsp. mild curry blend plus
    • 1 tsp mild curry blend
    • 1/2 tsp salt, or possibly more to taste
    • 1 lb carrots, peeled or possibly scrubbed trimmed and cut into large chunks Or possibly baby carrots
    • 1 lrg sweet onion, quartered (about 8 ounces)
    • 1 lrg russet potato peeled and cut into 8 chunks (about 8 ounces) Finely minced fresh cilantro for garnish (optional)

    Directions

    1. Prep: about 10 min (if using baby carrots).
    2. Cooking: 20 min
    3. In a large soup pot, bring the water, coconut lowfat milk, stock pwdr, curry, and salt to a boil over high heat.
    4. Meanwhile, in several batches, pulse the carrots, onion, and potato in a food processor till very finely minced. As you finish chopping each batch, add in it to the soup. Return the soup to a boil, cover, and simmer, stirring occasionally, till the carrots are very soft, about 20 min.
    5. Puree the soup with an immersion blender (or possibly cold slightly and puree in small batches in a blender or possibly food processor). Add in more salt if needed and reheat if necessary. Garnish each serving with cilantro if you wish.
    6. Makes 4 servings
    7. Cooking under pressure: Leave the carrots in large chunks but coarsely chop the onion and potato. Cook the soup in a pressure cooker for 5 min under high pressure. Use a quick-release method or possibly allow the pressure to come down naturally. Proceed as directed in the recipe.
    8. Curried carrot and pea soup with basmati rice: Turn leftovers into a main dish by reheating with some frzn peas. Ladle the soup over boiled basmati rice and garnish with a sprinkling of finely minced cilantro.

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