The carrot soup with coconut milk is a light and flavorful first course. A perfect comfort food that doesn’t weigh you down. You can choose any type of curry, red, green, or Indian, depending on your taste. Serve it with some rye bread croutons and lime juice for an even more delicious dish.
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- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 lbs carrots
- 2 tablespoons extra virgin olive oil
- 1 stalk celery
- 1 onion
- 3/4 cup coconut milk (in can)
- 1 teaspoon curry
- salt
- 4 cups water
Tools
- 1 Pot
- 1 Peeler
- 1 Immersion Blender
Steps
Peel the carrots and cut them into pieces. Chop the celery and onion. In a pot, add oil and chopped vegetables. Sauté for a couple of minutes and add the curry. Add the carrots and mix well. Let it flavor for 5 minutes, stirring often. Pour in 4 cups of water and let cook for 45 minutes. Adjust salt. Blend with an immersion blender and add coconut milk off the heat. Serve immediately while hot.
Tips
It keeps in the fridge for 2 days.
It keeps in the fridge for 2 days.
It keeps in the fridge for 2 days.
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