Saturday, March 30, 2013

Creamy Carrot Ginger Coconut Soup


I don't remember where I originally got this recipe. However, it is fabulous!!! It is such a nice refreshing soup with flavors that will impress your friends, yet it is simple to prepare! It would even make a nice appetizer for your Easter meal!
Ingredients:
·         2-3 large carrots, chopped small
·         1 onion, chopped small
·         1 tsp fresh ginger, minced
·         1 1/2 tsp curry powder
·         1 3/4 cup vegetable broth
·         1 14 ounce can coconut milk (reserve a few T to drizzle on top when serving)
·         sea salt, to taste
Directions:
Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
Allow to cool slightly, and then puree in blender, working in batches if needed.
Return to heat and stir in coconut milk until well combined.
Season generously with sea salt, to taste.
Drizzle one teaspoon coconut milk on top each bowl of soup, for garnish.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

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