Curried Carrot Soup with Coconut
Carrots and sweet potatoes make a sweet and spicy starter soup. A vibrant starter for a formal meal.
Prep Time20 mins
Cook Time25 mins
Servings: 6 servings
- 1 Tbsp olive oil
- 2 shallots, finely diced
- 2 tsp garam masala or your favourite mild curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1 inch piece of fresh ginger, grated
- 2-3 cloves garlic, crushed or pressed in a garlic pressed
- 5 cups vegetable stock
- 4 cups carrots, roughly chopped use all colours if you have them!
- 3 cups sweet potatoes, roughly chopped
- 160 ml can of full fat coconut mlik
- 1 Tbsp brown sugar
Heat olive oil in a large soup pot or dutch oven over medium heat. Add shallots, and saute until just tender, about 5 minutes. Add spices, garlic, and fresh ginger and saute until just fragrant, about 1 minute. Add carrots, sweet potato and vegetable stock. Bring to a boil, then turn down to a simmer. SImmer until vegetables are tender, about 20-25 minutes.
Remove from heat. Using an immerson blender and blend soup until smooth. If using a regular blender, blend in batches, being careful to not overfill blender jar. Also keep blender jar slighly vented, but cover the vent with a kitchen towel. Be careful!
Reserve a small amount of the thick coconut collected at the top of the can to garish the tops of each soup bowl if desired.Return soup to heat, stir in coconut milk and brown sugar. Warm through. Add water or more stock if soup is too thick for your liking. We prefer a nice creamy thick soup. Ladle into serving bowls and garnish with reserved coconut cream, if using. Serve immediately.