Carrot Coconut Curry Soup

If you’ve been reading this blog for longer than 1 week, you may have picked up on the fact that I love soup – it’s like a warm hug on a cold day.  Wait a minute – am I confusing soup and hot chocolate again?  Hmmm – quite possibly. Well, cheesy tag lines aside, soup is one of my favourite things to make and then enjoy the leftovers all week long.  I suppose if you have a family you might be expected to share with them, but I don’t have that problem.  Aren’t I lucky?

I want to share one of my favourite soups with you – my blog family – today.  It’s creamy, rich, complex, and filling. It’s easy, healthy, a crowd pleaser, and pretty too.  Sounds like a winning combination so let’s get cooking!

Go to your fridge and pull out everything you see in the picture below:

In case you don’t have your glasses on, that would be carrots, red onions, oil, ginger, chicken broth, curry powder, cilantro, and coconut milk.

To get the party started, slice up 2 red onions. Bonus points if you don’t cry while doing so.

Chop off a knob of ginger – don’t you just love the smell of fresh ginger? I sure do.

Peel the ginger, and then chop it up.  This soup is going to be pureed so no need to get out your trusty calipers; a coarse chop is just fine.  I’m going to add 2 TBSP I think.  I didn’t measure, since I like to live on the edge.

Saute the onions and ginger in a drizzle of oil. So pretty!

Meanwhile, back at the ranch…

Oops – wrong audience. Sorry.

Peel and chop up some carrots.  Again, no need to be precise so please don’t try to show me up by chopping your carrots in perfectly even pieces.  I don’t need another complex, thank you very much.

Time to go check on the onions and ginger, me thinks!

Lovely…it’s amazing what 5 minutes will do.

Time to add the curry powder.  Do you know why I’m adding it right now instead of later?  Spices taste better toasted, so by letting it cook with the onions and ginger for about 30 seconds  it will help release its oils and intensify its flavour. Add about 2 teaspoons and be prepared for a scent-sational party to happen in your kitchen.

I like the looks of this already…

Throw your carrots into the pot, along with a handful of cilantro – yes, stems and all! If you want to get all fancy on me you can make a bouquet garni so that you can easily remove the cilantro when the soup is done, but I personally enjoy the challenge of fishing herbs out of hot liquid.  It’s a favourite pastime of mine, in fact, and if you’ve never tried it this may be the chance you’ve been waiting your whole life for. Some people wait a lifetime for a moment like this – just ask any American Idol Iron Chef contestants.

What are we missing here? Oh yes, chicken broth. Or veggie broth if you’d prefer. Add about 6 cups total of liquid and it should work out. Oh yes, and add some salt and pepper too – but be careful of the salt if you’re using a salty broth.

Bring the soup to a boil and then reduce the heat and simmer for a few hours while you have a pedicure and massage and then eat chocolate do your taxes, ironing, and clean your bathrooms.  If you feel so inclined to face the rest of the world and leave your house while making this soup, just stick the whole thing in your crockpot while you’re out.  I usually use my crockpot, but I feared the Tupperware avalanche that would fall on my head should I attempt to unearth it from the cupboard.  I’m sure no one can relate to me – I’m probably the only person in the world that has a Tupperware cupboard that has a mind of its own.  Please don’t tell Martha.

After a few hours, I was hungry.  So I walked into the kitchen, and here’s what I found:

It smells better than it looks, but it doesn’t matter because it’s time for me to play Remove The Cilantro! I’ve been waiting for 2 hours to play this game.

Jackpot! That should redeem me from the bonus points I didn’t earn while chopping the onions.

Grab your immersion blender – and pray it isn’t in the same cupboard as the Tupperware – to purée the soup. If you don’t have an immersion blender you can use a regular blender, but be VERY careful that the blender doesn’t explode on you.

I suppose I could just serve the soup at this point in time, but I’m a glutton for punishment. Go grab that can of coconut milk…

…and empty it into the soup. If you’re feeling more healthy than me, you can use “light” coconut milk.  The soup won’t taste as rich, but it will still be delicious.

Whisk it in, and then taste the soup for seasoning.  If it needs any salt or pepper, now is not the time to be shy.

Garnish with some cilantro if you’re feeling festive, or if you just want to use up the rest of the bunch of cilantro. It’s ok to be practical sometimes, even when it comes to garnishing.

Oh la la! I would tell you all about how this soup will delight your taste buds and warm  your spirit, but I want you to make this soup for yourself and experience the same things that I am. Now, if you’ll excuse me – I have a hot dinner date that I don’t want to keep waiting.

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3 responses to “Carrot Coconut Curry Soup

  1. Hi Jaclyn, Just looking at this soup reminds me of how much I love it. Time to make again.Since it freezes well i’ll have it for upcoming lunches. Ciao!

  2. Thanks! Sounds wonderful.Will have to try it soon.

  3. defunktgourmet

    *sigh*…. isn’t soup delicious?? I can eat it all the time, year round, as a snack, for breakfast, dinner… Seriously, it’s almost as perfect as breakfast. But Breakfast is tops for me. This looks awesome!! I’ve seen curry carrot soups before, but the addition of the coconut milk is highly intriguing. Thanks for sharing 🙂

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