Carrot Coconut Soup

This is another recipe taken from the George Mateljan Foundation at www.whfoods.com. The ginger and curry powder add great flavor to this easy-to-prepare soup.

Prep and Cook Time: 30 minutes

Yield: ~ 4 servings

Ingredients:

1 large onion, chopped

1 tablespoon + 3 cups chicken or vegetable broth

2 tablespoons fresh ginger, sliced

4 medium cloves garlic, chopped

1 teaspoon curry powder

2 cups sliced carrots, about 1/4-inch thick

1 cup sweet potato, cut into about 1/2-inch cubes

5 ounces canned coconut milk

salt and white pepper to taste

Directions:

1. Chop onion and let it sit for at least five minutes to bring out its health benefits.
2. Heat 1 tablespoon of the broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.
3. Add garlic and ginger and continue to sauté for another minute.
4. Add curry powder and mix well with onions.
5. Add broth, carrots, and sweet potato; simmer on medium high heat until vegetables are tender, about 15 minutes.
6. Add coconut milk.
7. Blend in batches, making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you.
8. Add salt and pepper to taste.
9. Return to soup pot and reheat. 

 
© 2001-2011 The George Mateljan Foundation