Spicy Carrot Soup Cooked with Curry Spices

Spicy Carrot Soup Cooked with Curry Spices

Kick up Your Carrot Soup Game with This Coconut Curry Recipe!

Ready to take your plain carrot soup to the next level? This deliciously spiced version with coconut milk and curry powder is just the trick. Serve it hot or cold—either way, it'll be a crowd-pleaser!

Curried Coconut Carrot Soup

Ingredients (10):

• 1 tablespoon canola oil
• 2 teaspoons curry powder
• 1 garlic clove, smashed
• 1 piece (1/2-inch) of ginger, peeled and smashed
• 1/2 medium onion, coarsely chopped
• 1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
• 1 bay leaf
• 2 1/2 cups low-sodium vegetable broth
• 1/2 cup coconut milk
• Toasted unsweetened coconut flakes (optional) for garnish

Instructions:

1. Heat the oil in a medium saucepan over medium heat. Add curry powder and garlic, cooking until fragrant (approximately 30 seconds).
2. Add ginger, onion, carrots, bay leaf, and broth. Increase heat to medium-high and bring mixture to a boil. Reduce heat to medium-low and simmer until carrots are tender (approximately 20 minutes). Discard bay leaf.
3. Working in batches, process the soup in a blender until smooth.
4. Pour soup into a clean pot and return to medium heat. Stir in the coconut milk and adjust seasoning as needed.
5. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with coconut flakes (if using).

Beverage Pairing:

• Annie's Lane Riesling, Australia: This dry-but-fruity Riesling from the Clare Valley offers the acidity to cut through the soup, citrusy spunk to enhance its flavors, and a touch of spice to echo the curry.

Image courtesy of Shutterstock.

Curried Carrot Soup: Enriched Edition

Feeling adventurous? Try this variation on the original recipe:

Curried Carrot and Potato Soup

Ingredients:

• 1 medium onion, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• 1 tablespoon mild curry powder
• 5 large carrots, peeled and cut into 1 cm pieces
• 3 large potatoes, peeled and cut into 1 cm pieces
• 3 cups vegetable stock
• 2 tablespoons reduced-fat cream cheese
• Salt and black pepper to taste

Instructions:

1. Prepare the vegetables: Heat a medium saucepan with low-calorie cooking spray over medium heat. Add the onion and cook for 5 minutes until translucent.
2. Add flavors: Add the garlic, curry powder, carrots, and potatoes. Stir and cook for 1-2 minutes.
3. Simmer: Add the stock and stir. Bring to a boil, lower the heat, cover, and simmer until the vegetables are soft (approximately 30 minutes).
4. Blend: Remove the saucepan from the heat and blend the soup until smooth.
5. Finish with cream: Stir in the cream cheese until melted and well combined. Season with salt and black pepper to taste.
6. Serve: Serve hot with a wholemeal roll or as desired.

Beverage Pairing:

For an excellent pairing with Curried Carrot and Potato Soup, consider these options:- Tea: A warm Earl Grey or English Breakfast tea complements the curry flavors nicely.- Cider: A dry or sweet apple cider can enhance the sweetness of the carrots and potatoes.- White Wine: A crisp Sauvignon Blanc pairs well with the spicy and creamy elements of the soup.- Fresh Limeade: For a refreshing contrast, try a glass of limeade to cut through the richness.

1. This enriched edition of the Curried Coconut Carrot Soup includes carrot and potato, offering a variation on the original recipe.
2. To make Curried Carrot and Potato Soup, prepare the vegetables, add flavors, simmer, blend, finish with cream, and serve.
3. A suitable beverage pairing for Curried Carrot and Potato Soup includes Earl Grey or English Breakfast tea, dry or sweet apple cider, crisp Sauvignon Blanc, or fresh limeade.
4. Unlike the original recipe, the yield of Curried Carrot and Potato Soup may vary due to the addition of potatoes.

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