Curried Carrot & Coconut Milk Soup
Ingredients
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Scallions, finely chopped -- 3/4 cup
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Onion, chopped -- 2/3 cup
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Ginger, fresh, peeled, finely grated -- 1 Tbsp
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Butter, unsalted -- 2 Tbsp
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Curry powder -- 1 Tbsp
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Minor’s® Gluten Free Chicken Base made with Natural Ingredients -- 2-1/2 tsp
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Water, boiling -- 2-1/2 cup
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Carrots, peeled, sliced thin -- 4 cup
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Coconut milk, unsweetened -- 1-1/2 cup
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Heavy cream -- 1/2 cup
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Lime juice, fresh -- 1 Tbsp
Preparation
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1In a large heavy saucepan over low heat, cook scallions, onion, and ginger in butter until softened. Add curry powder.
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2In a separate pan, add Chicken Base to boiling water, stirring until dissolved.
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3Add chicken broth and carrots to the onion mixture. Cover and simmer for 20 minutes or until carrots are soft.
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4In a blender, puree mixture in batches with coconut milk and cream until very smooth, transferring puree to a bowl. Stir in lime juice. Season with salt and pepper to taste and chill.
Serving Suggestions/Variations
Serve soup chilled, garnished with sliced scallions or parsley oil.
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