Carrot Coconut Curry Soup

Learn the basics of making any vegetable coconut curry soup. I change my main ingredient in this soup recipe all the time, but some essential steps stay the same.

For this recipe, I’m going to use carrots, but I will identify some other veggies that you can use this recipe with.

Ingredients:

1 Small Bag baby carrots, or 4-6 regular sized carrots, tops removed, peeled and diced into quarter inch pieces

1 Medium size white onion, diced

2 Cloves garlic, peeled and pressed

1 Tbsp curry powder

1/2 Tbsp cinnamon

1 Tsp nutmeg

1/2 Can coconut milk (mix up the can to be sure to get the paste and liquid)

2 Cups chicken or vegetable stock

Extra virgin olive oil and/or butter (about half a stick)

Salt and pepper

1. Collect your ingredients, throw some butter and/or EVOO in the pan. Dice your onion and sauté. Using a garlic press, add your garlic. Sauté for 5 minutes on low-medium heat, making sure to not brown or burn your garlic/onions.

2. Get your bouillon ready to go. Add your carrots to the pan sauté for a few minutes, just enough for the carrots to change colors a bit. Put in your spices. Then throw in your bouillon. Simmer on very low for about 30 minutes. Be careful, you don’t want to burn your house down! The purpose here is to keep the liquid hot and cooking the carrots and to begin blending the spices. You don’t want it to boil over, so please be careful. You’ll know it’s ready if you can easily stick a fork in a few of the carrots without resistance. Try a few to be sure.

3. Give it a taste. If you want to change the flavoring add more spices, be careful to not over spice, you can’t take it out. Add a little at a time.

4. Once you have the flavor to where you like it, it’s time to add your coconut milk.

5. Now, for some fun, pull out your emulsifier (see above image). Stick that puppy in there and emulsify, be careful to avoid getting it all over yourself! Check and recheck to be sure that your carrots are all shredded and split into tiny bits. When that’s done, taste your soup. If it needs more coconut milk, add away. You can also add more bullion to improve the flavor – make it saltier and curry to make it spicier. Have fun with it, you decide what flavors should dominate in this soup.

6. Garnish with some fresh parsley or shaved carrot pieces on top.

Create variations of the same coconut curry soup. You can do this by changing the vegetable base. For example I have made this recipe with butternut squash and pears. You could make it with carrots and apples or you could include sweet potatoes as well. The main thing to keep in mind is that you should check to be sure the veggie/fruit you sauté gets soft, so that it’s easy to blend/puree. It’s a very flexible recipe, make the most of it and let me know if you have questions about what vegetable/fruit substitutions would work.

Enjoy!