Pepper Carrot Creamy Curry Soup

Pepper Carrot Creamy Curry Soup

Pepper Carrot Creamy Curry Soup, is a great tasting soup, with the combination and color of all those beautiful vegetables.  This soup, has the right amount of heat from the curry, ginger and hot pepper, the gentle sweetness of the carrots, combined with the sweet spiciness of red peppers, add to this  flat leaf parsley and you have a wonderful base for a wonderful soup.  As you probably know, (hopefully you have tried making) my creamed soups, the Curried Carrot or the Creamed Zucchini to name two, are all light and healthy,  fast and easy soups to make, and vegetarian meal  alternatives.   Today, try the newest addition to my Creamed Soups, the Pepper Carrot Creamy Curry Soup.  Let’s Cook

Pepper Carrot Creamy Curry Soup
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Pepper Carrot Creamy Curry Soup

A Bright Colorful Soup combining red peppers, carrots with the warmth of ginger and the sweetness of coconut milk
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author whatsmickeycooking

Ingredients

  • 2 large Red Bell Peppers
  • 8-10 Carrots
  • 2 cloves Garlic, Peeled and smashed
  • 2 Scallions
  • 1 Sweet Onion
  • 2 tbls Curry Powder
  • 2 tbls Extra virgin olive oil
  • 1 can Coconut milk
  • 5-6 cups Vegetable or chicken broth
  • large Bunch of fresh flat leaf parsley
  • Sea salt and fresh ground pepper to taste
  • Fresh hot pepper to taste
  • 1-2" knob Fresh ginger

Instructions

  1. In a soup pan, add olive oil, garlic, and hot pepper (heat) lightly brown the garlic then add the curry and ginger mix together.  

  2. Peel and roughly chop the onion and scallions, add to the garlic continue to cook on low heat, careful not to burn the garlic onion mixture

  3. Peel and roughly chop the carrots,  Seed and core the peppers, roughly chop, add both carrots and peppers  to the onion mixture.

  4. Add the flat leaf parsley, salt and pepper, cover with broth and simmer for 35-40 minutes, until the peppers and carrots are very soft

  5. Remove from heat and with an immersion blender, carefully blend until the soup is a creamy consistency.

    Add the Coconut milk, stir well and adjust salt

  6. Serve hot or at room temperature

Buon Appetito!

Mickey

 


3 thoughts on “Pepper Carrot Creamy Curry Soup

  1. OMG you need to open a restaurant. This soup is beyond. Thank god I met you in Venice. You and your blog are a gift. I could eat this every day, till the day I die, and be happy. Thank you Mickey!!

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