Curried Carrot Soup is a great vegetarian alternative for a “Meatless Monday”. This soup, full of fresh carrots has a curry background with ginger and basil undertones. A light, healthy, easy and fast soup you can whip up with all your farmers market fresh carrots. If you are put off by soup in the summer, this flavorful version can be served hot or at room temperature. Give Curried Carrot Soup a try for your “Meatless Monday” I am sure you will love it! Let’s Cook!
Curried Carrot Soup
This is a great vegetarian soup filled with carrots, the warmth of curry and the background of ginger and basil
- 1 1/2 lbs Fresh Carrots
- 1 Lg Sweet Onion Chopped
- 1 Scallion Chopped
- 1/2 Hot Pepper (to taste)
- 2 tbls Curry Powder
- 2 tbls Extra Virgin Olive Oil
- 4 Garlic Cloves Crushed
- 1 Knob of Fresh Ginger sliced or grated
- 1 Can Coconut Milk
- Bunch of Fresh Basil Leaves
- Sea Salt and Fresh Ground Black Pepper to taste
- 6-8 Cups Vegetable broth
Peel carrots and cut in chunks
In a soup pot, add olive oil, hot pepper, garlic,chopped onion, scallion, and ginger, saute until onions start to become transparent
Add curry powder, continue sautéing mixing the curry with the onion mixture, add carrots, vegetable broth, salt, pepper and handful of basil
Bring to boil then simmer until carrots are soft
Off the heat, with an immersion or regular blender, blend the soup until creamy add the coconut milk, adjust the salt and pepper.
Serve Hot or at room temperature
Below are a few items used in the creation of this recipe, enjoy!