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
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Ingredients
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1/2 pound
Carrot
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1/2 cup
Coconut milk
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2
Green Chili (slit into two)
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1/2'' pieces
Ginger (cut into long slices)
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2
flake Garlic (sliced)
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2
Onion (Cut into chunks)
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1 sprig
Curry leaves
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3
Bay leaves
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1 teaspoon
White pepper powder
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1 tablespoon
Butter
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2 cups
Chicken stock/ water
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salt to taste
Directions
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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.
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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.
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Add the chicken stock. Cover the cooker and pressure cook the carrot mixture till the first whistle comes
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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.
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Switch off the flame and add the coconut milk to the puree. Stir once again and the soup is ready to be served.
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