Curried Carrot Soup
INGREDIENTS
  • Cooking Time: 30-40 min
  • Servings: 4
  • Preparation Time: 10 min
  • 1 Tablespoon ground coriander seeds (or 1 teaspoon of ground coriander)
  • 2 Tablespoons olive oil
  • 1½ pounds carrots, peeled, chopped (about 4 cups), chopped
  • 1 teaspoon sea salt, or to taste
  • 1/2 jalapeno, seeded, chopped
  • 1 small to medium onion, chopped
  • 1-inch piece ginger, peeled, finely grated
  • 2-4 garlic cloves, chopped (if using large garlic cloves, use 2, if using small cloves, use 4)
  • 2 teaspoons curry powder (or 1 teaspoon of ground cumin + 1 teaspoon of ground coriander + 1/4 teaspoon of ground turmeric)
  • 1 x 15-ounce can unsweetened coconut milk
  • 2 Tablespoons fresh lemon juice (approx. 1/2 of a fresh lemon)
  • FOR GARNISH (optional)
  • 1 carrot, thinly sliced
  • A pinch of salt
  • Crushed red pepper flakes
  • Toasted sesame seeds
  • Cilantro leaves (and/or a bit of chopped onion)
DIRECTIONS
  1. Finely grind coriander seeds in spice mill or with mortar and pestle; set aside (if you don't have coriander seeds or a mortar and pestle, you can simply use ground coriander instead as indicated above).
  2. Heat oil in a small pot over medium-high. Add chopped carrots and salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes.
  3. Add jalapeno, onion, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until onions and garlic are softened, approx. 4–6 minutes. Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.
  4. FOR GARNISH (OPTIONAL): Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of cilantro leaves and toss to combine.
  5. TO SERVE: Divide soup among bowls. Top with the garnish just before serving.
RECIPE BACKSTORY
FEATURING: Carrots, onions, garlic and cilantro (optional). A tasty and creamy carrot soup that is anything BUT boring and the garnish, while not essential, really brings this soup to the next level! This recipe is a hit every time I make it so we cannot recommend it enough. It is only slightly adapted from Bon Appétit: https://www.bonappetit.com/recipe/spiced-coconut-carrot-soup