Creamy Coconut Curry Carrot Soup
Indulge in this creamy, vegan coconut curry carrot soup! Packed with flavor and nutrients, it's perfect for any occasion.
Equipment
- Medium pot
- Immersion or countertop blender
- Measuring cups and spoons
- knife
- Cutting board
Ingrediënten
- 2 cups 470 ml vegetable broth
- 1 can 14 ounces, or 414 ml coconut milk
- 1 pound 455 g peeled carrots
- 1 tablespoon 6 g yellow curry powder (store-bought or homemade)
- 1 tablespoon 15 g minced garlic
- Salt and pepper to taste
Instructies
- Add the vegetable broth, coconut milk, carrots, curry powder, and minced garlic to a medium pot.
- Bring the mixture to a boil.
- Reduce the heat to a simmer and cook for about 10 minutes, or until the carrots are tender.
- Using an immersion blender, purée the soup until smooth.
- Alternatively, let the soup cool slightly and purée in batches in a countertop blender.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes / Tips / Wine Advice:
Note:
If using a countertop blender, allow the soup to cool slightly to prevent hot-liquid splashes.Wine advice:
Pair with a slightly sweet Riesling or a dry Gewürztraminer to balance the soup's creamy and spicy flavors.--------------------------------------------------------------------------------------------------
