Curried Coconut Carrot Soup
Leela Cyd Ross

 

Curried Coconut Carrot Soup

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A complex vegan soup to satisfy everybody at the table

Gluten-free, vegan, soy-free, vegetarian -- odds are that at some point you will invite a friend with a restricted diet or food sensitivity to a dinner party. And when you do, why not make a soup everyone can love? This carrot soup is creamy, satisfying and flavorful -- and it takes about 30 minutes from start to finish, making it a welcome, easy recipe to add to the lineup.

For me, soup is all about comfort, from that first sip (or, in some cases, slurp) to the last drops wiped up with a tear of fresh bread. The experience is full of coziness, security and nourishment. It can be a one-bowl meal, often needing no adornment or flashiness. Nevertheless, because it is simple food, soup can be tough to get just right.

This soup blends the sweetness of fresh carrots, the creamy silk of whole coconut milk, and the heat of ginger and curry powder. It's simple to make, yet it feels bold and complex in flavor. Served as the starter to dinner or as the centerpiece at a casual supper, this unique combination will be sure to go fast. The recipe is vegan, gluten-free, soy-free and full of healthy ingredients. It's my new favorite soup!

Curried Coconut Carrot Soup

Serves 6 to 8

2 tablespoons coconut oil

1 onion, peeled and roughly chopped

6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)

3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)

1 (15-ounce) can full-fat coconut milk

1 1/2 tablespoons freshly chopped ginger root

1 tablespoon curry powder

1/2 teaspoon chili flakes

Salt and pepper to taste

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.

Soup, Vegan, American, Vegan

 

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Curried Coconut Carrot Soup

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