Author Notes
The carrot, creme fraiche and coconut offer a tangy sweetness to this soup, with a rich velvety texture. You can serve it hot or chilled, this spicy Spring carrot soup tastes great both ways. —BrazilianFlairintheUSA
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Ingredients
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1 tablespoon
extra virgin olive oil, 1 turn of the pan
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2 tablespoons
butter
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1
medium onion, chopped
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1 1/2 pounds
carrots, peeled and rough chopped
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6 cups
chicken stock
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1 tablespoon
mild curry paste or 1 1/2 tablespoons curry powder
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1 tablespoon
chopped garlic
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1 tablespoon
ground coriander
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1/4 to 1/2 teaspoons
ground cayenne pepper
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2 tablespoons
fresh ginger
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kosher salt a taste
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pepper a taste
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Crème fraîche garnish
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fresh grated coconut garnish
Directions
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Preheat medium pot over medium high heat.
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Add olive oil, butter, onions and carrots and saute 5 minutes.
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Add garlic, ginger coriander, curry and cayenne and sauté for 1 minute until fragrant.
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Add chicken stock and 1 t. each salt and pepper.
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Bring to a boil then reduce to a simmer and cook until carrots are very tender, about 15 minutes.
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Blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed in a blender or use an immersion blender to blend directly in the pot until smooth.
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Adjust seasoning with salt and pepper.
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Pour into bowl and garnish with crème fraîche and coconut.
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