Carrot Curry Soup

I love this soup!  It’s savory, rich and filling, and it’s still healthy.  Carrot soup on a chilly, Fall evening is a cozy warmer for your heart. It’s a great stress reliever.

This soup pairs well with a roasted, green vegetable, like asparagus or broccoli. Of course, toast or cornbread is a great compliment as well. I’m happy with just a few crackers on the side.

As this is surprisingly filling (I can’t eat more than about 1/2 to 3/4 cup), I’m only writing up measurements for a small amount of soup. You can double it, if you need more.

Carrot Curry Soup

Ingredients:

  • 2 Cups Fresh Carrots
  • 1/4 of a Medium Yellow Onion
  • 1 Tablespoon of Butter (substitute coconut oil to be animal-free)
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Yellow Curry Powder
  • 1 Pinch (or more) Crushed Red Pepper Flakes
  • 1/2 Teaspoon Crushed Black Pepper
  • 1/2 Teaspoon Kosher Salt
  • 2 Cubes Chicken Bouillon (substitute vegetable bouillon to be animal-free)
  • 1 Cup Coconut Milk
  • 3 Cups Water

Instructions:

  1. Peel and chop carrots into bite-sized chunks.
  2. Peel and dice 1/4 of a medium yellow onion.
  3. Add butter, onion, salt, and black pepper to a medium sized saucepan, and saute the onions until they are soft and translucent.
  4. Add carrots, 2 cups of water, bouillon, paprika, cumin, and curry to the onions and bring to a boil.
  5. Simmer covered for 15 minutes, stirring occasionally.
  6. Uncover and add coconut milk and a pinch of red pepper flakes (I add a bit more red pepper, but they do make it pretty spicey, as they are cooked and pureed into the soup).
  7. Bring to a boil for 3 minutes, uncovered, and then lower the heat to medium/low.
  8. Simmer uncovered on medium/low for 20 minutes, stirring occasionally, until carrots are very soft.
  9. Remove from heat and let cool for at least 5 minutes to avoid being scalded by any splashes when pouring into the processor.
  10. Pour slowly into a food processor or blender and cover tightly. Puree until smooth, adding another cup of water if it is too thick to properly circulate in the processor or blender.
  11. Return to saucepan and reheat on medium/low for 1-2 minutes.

Serve immediately.

4 thoughts on “Carrot Curry Soup

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