in Soup Recipes

Quick curry carrot and zucchini soup with coconut milk

updated

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Ingredients for 4 servings:

  • 6 thick carrots
  • 2 small zucchini
  • 1 large onion(s)
  • 1 clove(s) garlic
  • some clarified butter
  • 1 jar vegetable stock or chicken stock
  • 1 can coconut milk, creamy
  • 1 tbsp, heaped curry powder
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

spicy soup for cold days, simply delicious

Clean the vegetables, finely dice them, and sauté them in hot clarified butter. Dust with curry powder and deglaze with the stock. Add the coconut milk. Season with salt and pepper, and simmer for 15 minutes with the lid on. Then blend until very fine. Season to taste and serve. Fresh farmhouse bread—preferably homemade—is the perfect accompaniment. Tip: If you want to save time, you can simply put the vegetables in a blender and chop them.

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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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