Curried Carrot Soup
A warming curried carrot soup that is perfect for winter.
Servings 4
Ingredients
- 1 tbsp olive oil
- 2 onions peeled and chopped
- 1 tbsp minced ginger
- 2 garlic cloves minced
- 1.5 tbsp curry powder
- 800 g of peeled chopped carrots
- 2 large tomatoes chopped
- 750 ml (3 cups) stock
- Chilli flakes to taste
- Salt
- Ground black pepper
- 240 ml (1 cup) coconut milk
Instructions
- Heat soup pot with the olive oil and fry the onions for about 5 mins till soft.
- Add in the ginger, garlic, curry powder and carrots and stir for 1 min until flavours develop.
- Add in the tomatoes, stock, chilli, salt and pepper and bring to the boil.
- Reduce the heat and simmer for about 10 minutes until the carrots are soft.
- Switch off heat and allow the soup to cool and then puree with hand blender.
- Then add in coconut milk, mix well and adjust the seasoning.
- Warm soup thoroughly and garnish with coconut milk or chilli flakes before serving.
Notes
Make sure you chop the carrots up in small if you want to cook this really quickly. Pease vary the amount of curry powder you put in to your taste. I also prefer thick soups so feel free to add a bit more stock if you want it thinner. You can also use half fat coconut milk if you prefer.