Description
This Curried Carrot Soup combines the sweetness of carrots with the creamy richness of coconut milk and the warmth of curry, topped with crunchy pepitas for a delightful texture contrast.
Ingredients
Units
- 1 tbsp, plus 1 tsp extra virgin olive oil, divided
- 1/2 cup (120 ml) raw pepitas (pumpkin seeds)
- 2 1/2 lb (1.1 kg) carrots, diced
- 1 regular yellow onion, finely chopped
- 1 tsp yellow curry powder
- Pinch cayenne pepper
- 2/3 cup (160 ml) light coconut milk
- 6 cups (1440 ml) low-sodium vegetable broth
- Juice squeezed from 1/2 small lime
- Salt and pepper, to taste
- Plain yogurt, for topping (optional)
Instructions
- Place a soup pot over medium heat. Heat 1 tsp of 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-lined plate to cool.
- In the same pot, add the remaining 1 tbsp of olive oil. Add the diced carrots and chopped onion. Cook, stirring occasionally, until the onions are soft and translucent, about 8-10 minutes.
- Add the yellow curry powder and a pinch of cayenne pepper, and stir to coat the vegetables, cooking for an additional 1 minute until the spices are fragrant.
- Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the carrots are very tender, about 20-25 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the lime juice and season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of plain yogurt (optional) 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.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper when cooking the onions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 600
- Fat: 14
- Carbohydrates: 30
- Fiber: 7
- Protein: 5
- Cholesterol: 0