Cooking From Memory ~ A Recipe Journal

Carrot Ginger Soup with Curry

Posted in Soups, Stews & Gumbos by Paul Gauche on December 9, 2010

This is a fresh, lively soup that can be served either hot or cold.

Ingredients ~

  • ¾ cup scallions (green onions), chopped fine
  • 1 yellow onion, peeled, cut in 4 pieces
  • 1 ½ pounds carrots cut in 1″ pieces
  • 1 tablespoon fresh ginger root peeled, grated
  • 2 teaspoons curry powder (or to taste)
  • 1 14-ounce carton low salt/fat chicken broth
  • 1 13.5-ounce can unsweetened coconut milk + extra for garnish
  • 1 Tablespoon fresh lime juice (approximate ½ small lime)
  • Sour Cream, Crème fraiche, plain yogurt or fresh chives for garnish


Method ~

Place green scallions, onion pieces and carrots in a food processor, process by pulsing rapidly until the vegetables are coarse chopped.

Combine chopped vegetables, grated ginger root, curry powder and chicken broth in a large saucepan. 

Bring to a boil and simmer for about 20 minutes until the vegetables are soft.

Using a immersion blender process until smooth or strain vegetables and reserve the liquid. Add vegetables to food processor in two batches and process until smooth.  Add the vegetables, the vegetable liquid, coconut milk and lime and stir until mixed thoroughly. Taste and adjust seasonings as needed.

Place in wide rim bowls and serve with your choice of garnishes.


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