Curried Carrot and Coconut Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 3 tablespoons butter
- 1/2 medium onion roughly chopped
- salt and freshly ground pepper
- pinch cayenne pepper
- 1 cup unsweetened coconut milk
- juice from 1/2 lime
- 2 cups chicken or vegetable stock
- 3/4 pound carrots peeled and cut into 1/2-inch coins
- 1 teaspoon peeled grated fresh ginger
- 1/2 teaspoon ground cumin to taste
- 1/2 teaspoon ground tumeric to taste
- 1/2 teaspoon ground coriander to taste
- cilantro if you have it
- Carbohydrate 27.5269274996938 g
- Cholesterol 105.909375039243 mg
- Fat 89.1713587647755 g
- Fiber 0.95115001803267 g
- Protein 17.6704862500217 g
- Saturated Fat 66.2634275093753 g
- Serving Size 1 1 recipe (1151g)
- Sodium 14917.6150001038 mg
- Sugar 26.5757774816612 g
- Trans Fat 5.83454175102355 g
- Calories 943 calories
Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
