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Curried Carrot Soup




Source of Recipe


Lorna Sass' Short-Cut Vegetarian


Recipe Introduction


Serves: 4
Prep: about 10 minutes (if using baby carrots). Cooking: 20 minutes


List of Ingredients




2 1/2 cups water
14 ounces coconut milk (not "lite")
1 tablespoon instant vegetable stock powder
1 tablespoon mild curry blend plus
1 teaspoon mild curry blend
1/2 teaspoon salt, or more to taste
1 pound carrots, peeled or scrubbed trimmed and cut into large chunks OR baby carrots
1 large sweet onion, quartered (about 8 ounces)
1 large russet potato peeled and cut into 8 chunks (about 8
ounces)
Finely chopped fresh cilantro for garnish
(optional)

Recipe



In a large soup pot, bring the water, coconut milk, stock powder, curry, and salt to a boil over high heat.Meanwhile, in several batches, pulse the carrots, onion, and potato in a food processor until very finely chopped. As you finish chopping each batch, add it to the soup.

Return the soup to a boil, cover, and simmer, stirring occasionally, until the carrots are very soft, about 20 minutes. Puree the soup with an immersion blender (or cool slightly and puree in small batches in a blender or food processor). Add more salt if needed and reheat if necessary. Garnish each serving with cilantro if you wish. Cooking under pressure: Leave the carrots in large chunks but coarsely chop the onion and potato. Cook the soup in a pressure cooker for 5 minutes under high pressure.

Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe. Curried carrot and pea soup with basmati rice: Turn leftovers into a main dish by reheating with some frozen peas. Ladle the soup over boiled basmati rice and garnish with a sprinkling of finely chopped cilantro.