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Curried Carrot & Coconut Milk Soup

  • 55 min
  • Easy
  • 6
  • Scallions, finely chopped -- 3/4 cup
  • Onion, chopped -- 2/3 cup
  • Ginger, fresh, peeled, finely grated -- 1 Tbsp
  • Butter, unsalted -- 2 Tbsp
  • Curry powder -- 1 Tbsp
  • Minor’s® Gluten Free Chicken Base made with Natural Ingredients -- 2-1/2 tsp
  • Water, boiling -- 2-1/2 cup
  • Carrots, peeled, sliced thin -- 4 cup
  • Coconut milk, unsweetened -- 1-1/2 cup
  • Heavy cream -- 1/2 cup
  • Lime juice, fresh -- 1 Tbsp
Preparation
1
In a large heavy saucepan over low heat, cook scallions, onion, and ginger in butter until softened. Add curry powder.
2
In a separate pan, add Chicken Base to boiling water, stirring until dissolved.
3
Add chicken broth and carrots to the onion mixture. Cover and simmer for 20 minutes or until carrots are soft.
4
In 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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