We needed something to do with all our little Parissiene market carrots. Huge flavor-tiny carrot!
Curried Carrot Soup
2 tablespoons coconut oil
1 onion diced
4-6 cups carrots unpeeled and roughly chopped 6-8 medium carrots or a whole bunch of little ones.
3-4 cups vegetable or chicken or turkey stock
2 tablespoons freshly chopped ginger root
1-2 tablespoons curry powder (or to taste)
1/2 teaspoon chili flakes
3 tablespoons coconut peanut butter (earth balance is a good brand)
Salt and pepper to taste
Juice of one lime
1-2 tablespoons sweetener (sugar, agave, etc.) of choice to balance sweetness if the carrots are not very sweet.
Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Add the ginger, curry powder and chili flakes cook while stirring for another 2-3 minutes. Add the stock and sweetener to cover the carrots, reserve some stock to thin final soup if needed. Put a lid on the pot and simmer until the carrots are softened, about 20 or 30 minutes.
When carrots are soft, add the peanut butter and lime juice and carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Adjust for seasoning and thin to desired thickness. If too thin continue to simmer and stir until soup has thickened and reduce.
urbandesertgarden 