1) Put the olive oil, curry powder, garlic, ginger, carrots, and 1.5 cups veggie broth in a pan on high heat.
2) Bring to a boil, then lower heat to a simmer until the carrots are soft (about 15 to 20 minutes). Near the end of the time, the veggie broth will have mostly evaporated, so pour in the remaining 1.5 cups.
3) Once the carrots are soft, let the mixture cool a bit, then pour it into a blender and puree it!
4) Transfer the puree back to a pot on medium heat, stir in the coconut milk, and serve warmed! Top with cracked black pepper if desired.
YUM! Thick, delicious and filling. Great lunch time warmer on a cold day. I often seem to have an oversupply of carrots so tried this to use some up but will definitely keep making it for no other reason than pure enjoyment with minimal calories. Thanks, I'll be sure to check out your other recipes.
WOW!!! Wanted to try this for some time, but my sisters are not big fans of curry. Made it anyway, and after one bite - THEY LOVED IT! Froze the rest of the coconut milk, but I suspect it will get used up soon. I can see this being adapted w/pumpkin or other winter squashes. Thanks!!!
Just wanted to report that I made this yesterday and it was truly wonderful! I had made some "Peasant bread" (recipe in Mt High Yoghurt email, which I lightened up some). I did add 1/2 yellow bell pepper that needed to be used up. I plan on making this soup often. Yum, yum, yum!!!
Great! Will do again and again. Since I don't like that nasty "light" coconut milk I used coconut milk powder. Not as good as real coconut milk, but better than the "light" stuff. Since it's powder, I don't have the problem of how to use up the rest of the can when I only use part.
am looking forward to making this- have all ingredients. i've subbed coconut milk with skim and coconut flavoring in another recipe and it tasted good. probably could do the same with this if you want the flavor. i don't use much coconut milk