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Indian · Soup
Curried Carrot Soup with Coconut
Roasting the carrots and garlic first gives this creamy coconut soup real depth. A spoonful of mango chutney and a little curry powder bring sweetness and warmth.
- YieldServes 4 to 6
- Hands-on20 min
- Total48 min
- Difficulty
Ingredients
Roasted base
- 450 gbaby carrots
- 3 clovesgarlic, large, peeled, left whole
- 2 tbspcanola oil
- to tastesalt, for roasting
- to tasteblack pepper, freshly ground
Soup
- 400 mllight coconut milk, one 14 oz can
- 840 mllow-sodium vegetable broth, two 14 oz cans
- 1 tbspmango chutney
- ½ tspcurry powder, up to 1 tsp, to taste
- ¼ tspsalt
- ¼ cupscallion greens, chopped
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