Now, onto the good stuff.
I love soup. I have jokingly said I was going to go on an all-soup diet. I've also found myself in possession of very large heirloom carrots from From the Farmer. I was feeling something warm and sweet to really compliment the carrots and, after coming up empty in my Pinterest search, I decided to wing it with things I had around. The end result was this Carrot Coconut Curry Soup, which really checked all the boxes I was looking for.
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| This is the best photo I have - I didn't plan ahead here. |
- 2 tablespoons olive oil
- 1 large yellow onion - quartered
- 4 cloves garlic – smashed
- 2 large carrots – peeled and chopped into coins (~1/2 inch)
- 2 large tomatoes – quartered
- 2 tablespoons garam masala
- 2 tablespoons paprika
- 2 teaspoons ground ginger
- 2 teaspoons cumin
- Salt and pepper to taste
- 16 oz chicken or vegetable broth
- 1 cup white wine
- Fresh parsley and basil (I used it whole and just threw in several handfuls (probably 4-5 large basil leaves and a cup of parsley)
- 1 can (8 oz) coconut milk
Recipe:
- Heat olive oil in large saucepan on medium-low heat. Add the onion and garlic and let them sweat until the onions are translucent.
- Increase heat to high, adding the carrots and stirring frequently to prevent burning. Cook 2-3 minutes (I did this while I was chopping the tomatoes).
- Add the tomatoes and spices (garam masala, paprika, ginger, cumin, salt and pepper), stir, and then let cook on high until the tomatoes start to release their juices (2-3 minutes).
- Add your broth and wine. Bring to a boil.
- Reduce heat to low and simmer, covered, for 45 minutes, stirring occasionally and tasting the check the seasoning on the broth.
- Add your parsley and basil.
- Blend until smooth – you can use a regular blender if you’re careful (I used an immersion blender).
- Stir in coconut milk. Taste, add additional seasoning if necessary, and either serve immediately or transfer to containers to store for later.
