2 tablespoons olive oil
1 large onion, minced
1 red bell pepper, minced
1 thumb ginger, peeled and minced
2 cloves garlic, peeled and minced
2 pounds carrots, peeled and chopped (see note)
1 15oz can, full-fat coconut milk
1 tablespoon Curry Powder
1 teaspoon ground cumin
½ teaspoon salt
1 to 2 cups broth, for thinning
½ cup cilantro
Zest from ½ Lemon
Pinch of Salt
¼ cup toasted pepitas
Olive oil, optional
- Heat a large pot over medium heat. Add the onion and peppers; let cook until soft, 5 or so minutes. Stir in the ginger and garlic, cooking for a couple more minutes. Next, add in the carrots and cook for a few minutes, just to start the cooking process.
- Finally, add in the curry powder, cumin, and salt. Stir to coat everything then add in coconut milk. Bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes.
- Once the carrots are tender, carefully transfer to a high-powered blender. Start to puree and have broth on hand. Add ¼ to ½ cup of broth as needed to thin the soup down. You want it to be silky and have a texture that sticks to the back of the spoon but isn’t baby-food consistency.
- Once pureed, return the soup to the pot and heat again before serving. Mince the cilantro with lemon zest and salt to form a sort-of gremolata and use to top the soup along with the pepitas and olive oil.
- in terms of carrots, I don’t always peel. The skins are thin enough on carrots that I find no point most of the time. However, I thought it might freak people out, so I have you peel them for this recipe. Use your own judgement and comfort level. If you don’t peel, just scrub well.
Keywords: carrot soup