Fall
Curried Carrot Ginger Soup
- Serves 6
Author Notes
Recently, I've been experimenting with vegan cooking, trying to see what this is all about and what flavors I had to work with. I had my heart set on a Carrot Ginger soup, but with the addition of coconut milk; my inspiration was the Sweet Dreams Soup from the "Blue Moon Cookbook", which I found at Epicurious. However, I completely revamped the original recipe, chopping a 3-4 inch slice of ginger, adding curry powder, mixing in a can of coconut milk and lots of potatoes, onion and a garlicky paste (I boiled my garlic and then crushed it). Topping it all off with chives, I was more than satisfied; it was both sweet and spicy, not to mention slightly creamy and nutty thanks to the coconut milk. —dusty516
What You'll Need
Ingredients
-
3-4
small potatoes, peeled and chopped
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6
carrots, peeled and chopped
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2 tablespoons
canola oil
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1
yellow onion, chopped
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1 piece
ginger (3 inches or more), peeled and chopped
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1
cube vegetable bouillon (vegan-friendly preferred)
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4-5
cloves boiled or roasted garlic, crushed into a paste
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1
can coconut milk
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1/2 teaspoon
nutmeg
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1 tablespoon
curry powder, plus more (1/2 tsp.) at the end
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1/4 teaspoon
kosher salt (add only if needed; the bouillon should be enough)
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1/2 teaspoon
freshly grated black pepper
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2-4 teaspoons
chopped chives for garnish
Directions
- Boil the potatoes in 3-4 cups of water until tender, about 20 minutes. When the water comes to a boil, add the bouillon and stir to help it dissolve. Once the potatoes are tender. turn the burner off and let them sit in the pot.
- In the meantime, pour the oil into a soup pot on medium heat. Add the onion, half the carrots, the ginger, nutmeg, curry powder, salt (if using additional salt), and pepper. Sauté for 6-8 minutes, stirring with a wooden spoon.
- Add the remaining carrots, the cooked potato, and the broth. Add 1 additional cup water, and stir. At this stage, you can also add the crushed garlic, which will resemble a paste.
- Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 25-30 minutes.
- In a blender or food processor, blend 3 ladlefuls of the soup.
- Return the blended soup to the pot with the remaining soup (if you prefer a fully pureed soup, puree it all; if, like most Americans, you like "stuff" in your soup, puree less for more texture).
- Then, stir in the coconut milk (make sure to shake the can of coconut milk before opening it; also, stir it before adding it to the soup to break it up).
- Add more curry powder, salt and/or pepper to taste. Ladle into bowls and garnish with the chopped chives. Enjoy!
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