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Windsor Garden soup




Source of Recipe


the web


List of Ingredients




1 pound carrots, peeled and cut into 1-inch chunks
1 medium onion, chopped coarsely
4 tablespoons butter
2 garlic cloves, minced
1-inch piece of fresh ginger, peeled and sliced thinly
1 stick lemon grass, thinly sliced (see note)
1 red chili, seeded and sliced
¼ teaspoon curry powder
1 15-ounce can coconut milk
4 cups vegetable or low-sodium chicken broth
½ teaspoon salt and pepper, or to taste


Recipe



In a soup pot, place the carrots, onion, 2 tablespoons butter, and water to cover them, and bring to a boil. Reduce heat and simmer until carrots are tender, 10 to 15 minutes. Cool slightly.
In a small saucepan, melt 2 tablespoons butter over medium heat, and add the garlic, ginger, lemon grass, sliced chili and curry powder. Cook until all are very tender, 10 to 15 minutes.
Combine the vegetables and the spices in a food processor or blender, and puree until smooth (a blender will make for a smoother soup). Return to the stockpot, add the coconut milk and broth, and bring just to a boil. Taste, add salt and pepper to taste. Serve hot.
Makes 8 servings.