Curried Carrot Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn. Ingredients:
1 tablespoon butter |
1/2 small onion, chopped |
1 garlic clove, minced |
2 teaspoons yellow curry paste |
1/4 teaspoon cayenne |
1/2 teaspoon kosher salt |
1 pound baby carrots, chopped |
2 cups reduced-sodium chicken broth |
1 can (15 oz.) coconut milk |
1/4 cup plain whole-milk yogurt |
3 tablespoons finely chopped cilantro |
Directions:
1. Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
2. Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
3. *Find in grocery stores' Asian-foods aisle.
4. Note: Nutritional analysis is per 1 1/4-cup serving.
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