in Caribbean, Soup Recipes

Carrot and coconut curry soup

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Ingredients for 6 servings:

  • 1 kg carrot(s)
  • 1 cup coconut milk
  • 1 cup of cream
  • 2 tsp curry powder
  • broth
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

exotic, delicious and inexpensive

Peel and chop the carrots and cook in broth until tender. Then simply puree using a hand blender. If it’s too thick, just add a little more broth. Then add the cup of coconut milk and cream (you don’t have to use the whole cup if you want to keep it lower in calories). Then add about 2-5 teaspoons of curry powder, but you can vary this according to your taste; the more you use, the stronger the flavor, but also the spicier the dish. Season with salt and a little pepper. Stir everything together well and let it simmer on the lowest heat (careful not to let it boil again!) for about 15 minutes. It’s especially good if you sprinkle some almond flakes (briefly toast them in a pan) on top before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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