235396
Recipes  

Curry Carrot Ginger Soup

Contributed - | Story: 58405
Ingredients:

  • 2 Tbsp olive oil
  • 1 stalk lemongrass (I use dried bits)
  • <1 medium onion, chopped (1½ cup)
  • 2 stalks celery, chopped (1-1/2 cup)
  • 2 garlic cloves, minced
  • 1 2-in piece fresh ginger root, peeled and finely chopped
  • 10-12 carrots (about 2 1½ lbs) scrubbed and sliced into 1½ inch pieces
  • 1 Tbsp curry powder
  • 8 cups chicken or vegetable stock
  • 1½ cup canned unsweetened coconut milk
  • Salt & freshly ground pepper
  • 1¼ cup shredded coconut toasted (optional)

    Preparation:

    1. In a large, heavy saucepan or stockpot, heat oil over medium heat. Smash bottom end of lemongrass (about 3 inches) with handle end of a knife. Add lemongrass, onion, celery, garlic and ginger. Sauté until vegetables are tender, about 10 minutes. Add carrots and curry powder and stir to coast vegetables. Add stock and bring to a boil. Reduce heat and simmer 25 minutes or until carrots are very tender. Skim foam and fat from top.

    2. Transfer from heat. Remove lemongrass and discard. Puree soup in food processor or blender ( or puree in the pot with a hand blender). Return to pan and stir in coconut milk. Season with salt and pepper to taste.

    Spoon into bowls and garnish with toasted coconut, if desired.

    Makes 6 servings.

    Story:

    From an old "O" magazine. Hot and spicy on a cold day. Serve with crusty bread for a meal.

    Submitted by: Tammie O'Rielly

    • Back to Homepage

    TyposNews TipsForums


    More Recipes articles