You know those recipes where you’re in love from the first bite? This was one of them for us. We received a copy of Easy Gourmet from our friend Stephanie Le last weekend, and we were immediately drawn to this curried carrot soup. I dutifully followed the instructions, whipped out my immersion blender and promptly spewed orange carrot spray around our white kitchen. But with one taste of the velvety orange puree, I was sold. It’s creamy, with just the right amount of spice. It didn’t even need the garnish (though it sure does look pretty).
Stephanie’s book is gorgeous, and it’s worth purchasing just for the photos (if you’re into food photography like us, or just into drooling over food in general). Her aesthetic is incredible, and she did the entire graphic design for the book herself. This lady’s got talent! A word for the wise: we know many of our readers are vegetarian, and there are quite a bit of meat recipes in this cookbook, so it’s not the place to find oodles of veggie recipes. However, we were able to find quite a few meatless recipes that wet our appetite.
This is a great recipe for a lunch or a light dinner along with some bread and a side salad, or a first course for an elegant dinner. It’s also vegetarian, vegan, and gluten-free, so it fits with many diets.
Congratulations to Stephanie on a knock-out book and this soup, a little slice of carrot heaven.
This recipe is also a great choice for Cook for Health September – don’t forget to enter if you’re in Indiana! Share the healthy food you cook in your kitchen with us and enter to win great prizes! See here for more.
- 1 small onion
- 1 tablespoon minced ginger
- 4 cups chopped carrots
- 1 tablespoon olive oil
- 2½ cups vegetable broth
- 14-ounce can coconut milk (full fat)
- 2 tablespoons red curry paste
- ½ teaspoon kosher salt
- Cilantro, lime wedges, and red pepper flakes (to garnish)
- Dice the onion. Peel and mince 1 tablespoon ginger. Peel and chop 4 cups carrots.
- In a medium stockpot, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté until translucent, about 6 to 7 minutes. Add the ginger, carrots, and 2½ cups vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes.
- When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add 1 can coconut milk and 2 tablespoons red curry paste. Stir until well blended. Simmer gently for 10 minutes. Add about ½ teaspoon kosher salt, then taste and adjust seasonings as desired.
- Serve with chopped cilantro, lime wedges, and red pepper flakes if desired.