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Author Notes: The Carrot & coconut milk soup has a curried flavor because of the bay leaves and curry leaves added into the soup. This is a typical South Indian soup. —pauljoseph
- 1/2 pound Carrot
- 1/2 cup Coconut milk
- 2 Green Chili (slit into two)
- 1/2'' pieces Ginger (cut into long slices)
- 2 flake Garlic (sliced)
- 2 Onion (Cut into chunks)
- 1 sprig Curry leaves
- 3 Bay leaves
- 1 teaspoon White pepper powder
- 1 tablespoon Butter
- 2 cups Chicken stock/ water
- salt to taste
- Take a thick bottomed vessel or a pressure cooker. Add the butter. Once it starts melting, add the chopped/sliced ingredients into it (onion, green chilly, ginger, garlic and curry leaves) and sauté till transparent.
- Now add the diced carrots, white pepper powder and the bay leaves. Stir for about two to three minutes, till the carrot chunks are transparent.
- Add the chicken stock. Cover the cooker and pressure cook the carrot mixture till the first whistle comes
- Take it off the stove and when it cools, blend it in a mixer and strain. Heat the carrot puree and add salt to taste.
- Switch off the flame and add the coconut milk to the puree. Stir once again and the soup is ready to be served.