in Soup Recipes

Carrot soup with curry

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • some oil for frying
  • 500 g carrot(s)
  • 750 ml chicken broth
  • 1 tbsp curry powder
  • ½ tsp chili flakes
  • 400 ml coconut milk (1 can)
  • Salt and pepper, white
  • lemon juice
  • Sugar
  • 50 g hazelnut flakes, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

nice and spicy and tasty

Sauté the finely diced onion in a little oil until translucent. Peel and finely dice the carrots, and add them to the onions. Deglaze with chicken stock. Add the curry and chili flakes and cook until softened. Blend until smooth. Finally, stir in the coconut milk and season with salt, white pepper, lemon juice, and a little sugar. Serve the soup with toasted hazelnut flakes.

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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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