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
Thoroughly enjoyed it. I was out of a few ingredients, and I have to cut back on saturated fats, but I had lots of carrots so I made it with almond milk (instead of coconut) and ground ginger. It was delicous & so quick and easy!
OMG! I just made this and it is awesome. I added more carrots, ginger, curry powder and left out the milk but added some water to help thin it out. I did add some salt and pepper because it was a tad bland to me. I will be making this again for sure! YUM!
wow...i dont even enjoy carrots that much but thought i'd give it a go anyways. Very impressive flavour, I would not even know it was carrots if it wasnt orange. I added 1/4 tsp of chili powder and 1/4 tsp of cumin and substitued curry powder for red curry paste....thanks for the nutricious reci
Oh my WORD! This was simply delicious! I did tweak the recipe somewhat. I added 1 teaspoon Arabic masala, 1/4 tsp chilli flakes, a small onion (diced), 1/2 cup dried red lentils and 1/2 lb green beans (chopped up). I also first sauteed all the spices and onions in the oil. WOW!
Delicious & very easy to make. I used a pan lid (ahem!) for ecological reasons which meant that very little of the veggie broth evaporated so I used double-strength Marigold bouillon to emulate reduction. Substituted cumin for curry powder. Doubled the quantity, made 3 good portions. Superb, thanks!
I love this soup, I had no ginger but love it so will had it the next time. Love it so much I'm not sharing it, I'll have to make double the amount next time so my children can have some. Thanks
Delicious! I increased the amount of spices and garlic cause I like extra flavorful curry; added some onion with the carrots; and used full fat coconut milk since it's what I had on hand, but omitted the oil. The soup is amazing and you'd never guess it was so skinny.