Description
Carrots really find their groove in the companionship of curry and coconut milk.
Ingredients
Scale
- 1 Tablespoon, plus 1 teaspoon extra virgin olive oil, divided
- ½ cup raw pepitas (pumpkin seeds)
- 2.5 pounds carrots, diced
- 1 regular yellow onion, finely chopped
- 1 tsp. yellow curry powder (see note)
- Pinch cayenne pepper
- 6 cups low-sodium vegetable broth
- 2/3 cup light coconut milk
- Juice squeezed from ½ small lime
- Salt and pepper, to taste
- Plain yogurt, for topping (optional)
Instructions
- Place a soup pot over medium heat. Heat 1 tsp. olive oil and add the pepitas.
- Cook the pepitas, stirring frequently, until they turn golden and fragrant, about 4 minutes.
- Transfer the pepitas to a paper towel to cool. Sprinkle liberally with salt and pepper. Return the pot to the burner and add the remaining 1 tablespoon of olive oil.
- Add the carrots to the pot and cook until they begin to soften and look damp, about 5 minutes.
- Add onions, curry powder, and cayenne and sauté until the onions become soft, 5 minutes.
- Add broth and bring to a boil. Reduce to a low simmer, cover and cook until carrots are very tender, about 20 minutes.
- Transfer soup to a blender in batches (or use an immersion blender in the pot) and blend until very smooth. Return the soup to the pot and heat just until it begins to bubble.
- Turn off the heat and add the coconut milk, lime juice, and salt and pepper, to taste.
- Serve immediately, topped with a drizzle of plain yogurt and the toasted pepitas.
Notes
I used mild yellow curry powder (such as Madras powder) in my version, but you could easily use just about any variety of curry paste in this recipe – red, yellow, or panang (available in the Asian sections of many grocery stores) would all be wonderful and each would produce a unique flavor.