Coconut-curry-carrot-soup. Kinda’ a tongue twister but a mouthful of deliciousness! The coconut milk makes it a yummy, creamy soup but also totally vegan- yippee!
This soup is seriously easy to make! In a big pot, bring the broth to a boil while you chop up all your veggies. Bite size is good so they will cook faster but you will be blending it so don’t spend too much time making them look perfect :) Throw in the the carrots, onion, potato, curry, and a sprinkle of salt and reduce to a light boil. Let it boil for about 20 minutes, or until the vegetable are soft (if you can easily pierce with a fork they are ready).
Now is time to blend it up and I wholeheartedly back the immersion blender for this job! This tool is awesome for soups and way less scary than hot soup blender explosions. If you use a blender- be careful mmmkay? Add more salt if necessary and sprinkle with some chili flakes. Don’t forget a side of bread and some wine, or a yummy pumpkin brew…This entry was posted in kitchen and tagged cooking, kitchen, recipes, soup. ← phone booth: Sunday night three meows for cat dresses… →