Curried Coconut Carrot Soup Recipe
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Curried Coconut Carrot Soup.
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Current recipe picture |
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Soup ingredients.
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Mise en place. Cut carrots and onion into chunks.
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Coat with oil and place on roasting pan.
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Zest limes in long strips.
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Add zest to milk. Bring heat up but not to a boil. Cover and infuse milk with zest.
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Strain zest from milk once infused.
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Roast carrots and onions until carmelized, about 40 minutes.
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Add curry powder and Ghee to soup pot.
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Simmer until curry sizzles.
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Add carrots and onions; saute for 5 minutes.
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Add all remaining ingredients.Cover and simmer slowly for about 30 minutes; until carrots are falling apart.
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Cool soup. Blend in a blender until smooth. Strain to remove any remaining solids. Add coconut milk; heat until hot but not boiling. Adjust seasoning and consistency as necessary.
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I served the soup with grilled chicken tandoori flatbread wraps.
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