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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ive never been crazy about carrot soups, but this is slightly sweet, incredibly creamy and hearty carrot soup, plus, It's easy to make to boot. Ingredients:
3 pounds carrots, peeled and diced into a little smaller than 1/2-inch pieces |
1 large onion, chopped |
2 tablespoons peanut oil (vegetable or olive oil will do) |
2 cloves garlic, minced |
1 tablespoon curry powder |
1/2 teaspoon salt |
a few dashes fresh black pepper |
3 cups vegetable broth, or 1 bouillon cube dissolved in 3 cups water |
1 (13-ounce) can coconut milk |
1 tablespoon maple syrup |
Directions:
1. In a stockpot over low-medium heat, cook the carrots and onions in the peanut oil for 7 to 10 minutes; cover and stir occasionally.
2. You want the onions to brown but not to burn, although if they burn a little bit it's not the end of the world.
3. Add the garlic, curry, salt, and pepper; saute for 1 more minute.
4. Add the 3 cups of broth, cover, and bring to a boil.
5. Lower the heat and simmer for 10 to 12 minutes, or until the carrots are tender.
6. Add the coconut milk and bring to a low boil.
7. Turn the heat off. Use a handheld blender to puree half of the soup; if you don’t have one, then puree half the soup in a blender and add it back to the soup pot.
8. Add the maple syrup and stir. Serve hot.
9. *Just A thought*:If you are using a blender to puree the soup, let the soup cool a bit so that the steam doesn't cause the blender lid to pop off and hot soup to splatter everywhere.
10. Once the soup has cooled, give it a few pulses in the blender, lift the lid to let steam escape, and repeat.
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