Author Notes
This little beauty is delicious at room temp or when warmed up. Inspired by the tastes of southeast Asia (LOVE), it's perfect on a summer day. Most of the ingredients are either in the pantry and garden...cooking doesn't get any better than that! —Rebecca @ DisplacedHousewife.com
Ingredients
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2 tablespoons
unsalted butter
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1
white onion, diced
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1 tablespoon
ginger, grated
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2
garlic cloves, grated
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1 teaspoon
hot madras curry powder
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1 teaspoon
curry powder
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1
bay leaf
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1.5 pounds
carrots, peeled and cut into chunks
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3 cups
chicken broth
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1 cup
canned unsweetened coconut milk
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.5 cups
plain Greek yogurt
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1 tablespoon
Thai basil leaves, chopped
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1 tablespoon
cilantro, chopped
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1 tablespoon
mint, chopped
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1
lime, cut in half
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Salt and pepper
Directions
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Heat butter in a dutch oven over medium heat. Add onions, curry powder, 2 tsp salt and 1/3 tsp pepper. Cook until onions are soft, about five minutes. Add garlic and ginger and sauté another minute.
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Add broth, bay leaf, and carrots and bring to a boil. Scrape any flavor bits from the bottom of the pot. Cover, reduce heat to medium low and simmer for about 20 minutes.
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While the soup is simmering, place the Greek yogurt, herbs and the juice from one half of the lime in a blender. Blend until thoroughly incorporated. Chill.
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Remove the bay leaf from the soup. Puree the soup in the blender while slowly adding the coconut milk. Chill in the refrigerator. When ready to serve, ladle into shallow bowls. Drizzle the yogurt mixture over the soup. Sprinkle with fresh chopped cilantro and a squeeze of lime.
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