Coconut Curry Carrot Soup
www.litchfieldfarmersmarket.org
Taste the tropical flavors of Coconut Curry Carrot Soup, infused with cumin and coriander. Perfectly tender carrots in a creamy coconut broth—6 comforting servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Microplane
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Immersion blender
- Blender
- Paper towel
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons peeled, finely grated, fresh ginger root
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- Pinch ground cayenne pepper
- 1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
- 4 cups low-sodium chicken broth
- 1 cup low-fat coconut milk
- 2 teaspoons honey or maple syrup
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