Post a Recipe We love DIY projects and home design at Remodelaholic, but we also adore recipes. We want to start sharing some seriously delicious recipes once a week in addition to continuing to highlight our most recent and greatest remodeling efforts. We’re still remodelaholics, so enjoy the recipes and remember that.
It’s the ideal time of year to prepare a batch of this delicious coconut curry carrot soup because of the brisk fall and freezing winter weather. It is also delicious when cooled as the seasons change and the temperature rises. You should add this recipe to your repertoire because it is very adaptable.
Remove the curry spice, garlic, and coconut milk from the recipe if you prefer a simpler carrot soup. In any case, this soup is a fantastic supply of vegetables (and your kids wont even know it).
Soup is always a wonderful option in our opinion. For added appeal, serve this coconut curry carrot soup with a thick slice of bread. It’s time to start cooking now!
SOUP WITH CURRY AND CARROTS Print Recipe
INGREDIENTS 1 pound of carrots 1 chopped medium onion 8 g of butter 1 teaspoon curry powder 1 tablespoon garlic cloves 0.5 cups of flour Chicken stock in a half-gallon in place of chicken broth 2 cups of cream, thick coconut milk, 1 can INSTRUCTIONS Carrots should be peeled and sliced into medium bits. Until the onions are translucent, sauté the carrots, onion, butter, curry powder, and garlic cloves in a sizable saucepan. Stir in the flour for a little period of time. In order to get rid of all the flour lumps, whisk in the chicken stock gradually at first. When the carrots are soft, simmer the mixture for 15 minutes after bringing it to a boil. Blend the contents in a blender until smooth. When ready to serve, add the heavy cream and coconut milk to the mixture and return it to the saucepan. To taste, add salt and pepper. NOTES If desired, sprinkle raisins on top. EVEN TASTIER RECIPES TO TRY:
