January 2024
With earthy sweet carrots, creamy coconut milk, warming curry and ginger spices, this velvety-rich soup tantalizes your taste buds and keeps you cozy on chilly nights. As a bonus, each serving is packed with beta-carotene and other antioxidants to help strengthen your immune system and fight off winter colds and cases of flu.
Ingredients
- 1 tablespoon olive oil
- 1 pound carrots, peeled and cut into 1/2-inch coins
- 1 medium sweet onion, roughly chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh minced ginger (or 1/4 teaspoon dried ginger)
- 1 tablespoon curry powder
- 4 cups chicken stock (or vegetable stock for vegan)
- 1 cup canned coconut milk (regular or light)
- Salt to taste
- Optional garnishes: toasted pumpkin seeds, chopped cilantro, chili oil, sriracha sauce
Tools
- Chef’s knife and cutting board
- Measuring spoons and cups
- Soup pot
- Spatula
- Immersion blender or regular blender
Instructions
1. Heat the olive oil in the soup pot over medium-high heat. Add the carrots and onions and sauté for 5 minutes or until the vegetables start to soften and turn light golden.
2. Add the garlic, fresh (or dried) ginger, and curry powder. Sauté for 1 minute, stirring frequently.
3. Add the stock and coconut milk and bring the mixture to a boil. Cover the pot, reduce heat to low, and let the soup simmer for 40 minutes or until the vegetables are tender. Stir the pot occasionally.
4. Remove the pot from the stove. Use an immersion blender to blend the soup in the pot until it’s completely smooth. Alternatively, you can puree the soup in batches using a regular blender. If you use a regular blender, let the soup cool for at least 30 minutes and only fill the blender jar one-third full. Be sure to remove the center cap in the lid to allow steam to escape. Hold a towel over the lid and blend at the lowest speed.
5. Taste the soup and season with salt.
6. If desired, serve topped with a sprinkle of pumpkin seeds, cilantro, and a drizzle of chili oil or sriracha.
Kids Can!
- Measure the spices
- Measure the stock and coconut milk
- Stir the soup
- Add garnishes to each soup bowl
