courtesy of Bekk Luce, The Mermaid Cafe
Beautiful, smooth, bright orange soup with a warm mouth feel. Roasting the carrots is our key to the intensity of the flavor of this soup.
Ingredients5 large organic carrots
1 large yellow onion
2 cloves garlic
1 to 2 tablespoons canola oil
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 bay leaf
2 quarts free range, organic chicken Or Veg broth
1 can coconut milk
salt, to taste
pepper, to taste
Tabasco, to taste
Method- Peel & roast carrots at 400° until tender. While carrots are in the oven, chop onion and garlic and grate ginger. In the bottom of a large enameled pot, sauté garlic, ginger and onions in canola oil until onions are translucent.
- Add curry powder and bay leaf and sauté until curry powder releases aroma (about 1 minute). Add roasted carrots. Add some of the coconut milk and one quart of broth, then add the second quart and the rest of the coconut milk in equal amounts to cover carrots. Simmer until carrots begin to break apart. Remove bay leaf. Use immersion blender to puree soup. Adjust with salt, pepper, and Tabasco sauce. Serve with chopped cilantro.