Chilled Curried Carrot Soup

Chilled Curried Carrot Soup
Photo by Scott Phillips

Ingredients

  • ½ cup coconut milk
  • 1 tsp. seeded and minced fresh serrano or jalapeño (about ½ a medium-size chile)
  • Toasted pepitas or pine nuts for garnish
  • 2 cloves garlic, chopped
  • 1 heaping Tbs. minced fresh ginger
  • 1-½ Tbs. fresh lime juice; more to taste
  • 3 cups homemade or low-salt canned chicken broth or water
  • + 9 more ingredients
    • Fresh cilantro leaves for garnish
    • 1 medium onion, chopped
    • 1 large shallot, sliced
    • 1 tsp. ground coriander
    • 2 Tbs. unsalted butter or vegetable oil
    • 1 lb. carrots, peeled and thinly sliced
    • Freshly ground black or white pepper
    • Kosher salt
    • ¾ tsp. Madras-style hot curry powder

Heat the butter or oil in a wide soup pot over medium heat. Add the carrots, onion, and shallot and cook, stirring occasionally, until slightly softened, about 6 minutes. Add the garlic, ginger, chile, coriander, curry powder, and a generous pinch of salt. Cook until fragrant, another minute. Pou...

View full recipe at Fine Cooking

Comments

Variations on Chilled Curried Carrot Soup

  • Chilled Curried Carrot Soup
    • 1 tablespoon vegetable oil
    • 1 onion
    • 4 carrots
    • fresh chives
    • 1 cup chicken broth
    • 1 teaspoon curry powder
  • Chilled Curried Carrot Soup
    • 1 cup ice cubes
    • 1 tablespoon fresh coriander
    • 1 tablespoon peanuts
    • 1 tablespoon vegetable oil
    • 1 cup water
    • 1 cup chicken broth
    • +4 other ingredients


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