This was a special request by none other than my 8 year old nephew Dylan!
They went to a great French café in town, and he ordered the Carrot Curry Soup. I guess he scarfed the whole bowl down and loved it so much that he wanted me to come up with a recipe.
I love carrots. I do not love carrot soup. I do not understand this paradox. But I do understand eating my words. Because this soup is fantastic! And for someone who doesn’t like carrot soup I sure had no problem eating tons of this.
Curry and coconut milk turned this into a sweet, spicy, earthy soup that was completely addictive.
This Carrot Curry soup is great hot, and the next day when I was too impatient to heat it up, it was just as good cold. Which makes me think I will be making this when the warmer moths roll around.
Now, if I had only remembered to save some for my nephew to try…
Carrot Curry Soup, serves 8
-2 Tbs butter
-½ yellow onion, diced
-4 cups carrots, peeled and chopped
-4 cups chicken stock (or vegetable stock)
-1 can coconut milk
-2 Tbs curry powder
-2 tsp cumin
-Kosher salt to taste
1) In a large pot, melt the butter over medium heat.
2) Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.
3) Add the carrots and stir to coat them with the butter and the onions.
4) Add the coconut milk, and then the broth, cumin and curry powder and bring it all to a simmer.
5) Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.
6) Puree the soup in the blender until smooth and season with Kosher salt to taste.
7) Garnish with a bit of thinly sliced green onions.